Roasted Vegetable Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 cups diced peeled eggplant (about 3/4 pound) |
2 cups sliced mushrooms |
1 cup coarsely chopped red bell pepper |
1 cup coarsely chopped yellow bell pepper |
1 cup coarsely chopped onion |
1 medium zucchini, quartered lengthwise and sliced (about 1 cup) |
2 teaspoons olive oil |
4 garlic cloves, minced |
1/2 cup all-purpose flour |
2 3/4 cups 1% low-fat milk |
3/4 cup (3 ounces) shredded sharp provolone cheese |
3/4 cup (3 ounces) grated fresh parmesan cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
6 cups cooked elbow macaroni (about 12 ounces uncooked) |
cooking spray |
dash of paprika |
Directions:
1. Preheat oven to 450°.Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450° for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375°.Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni.Spoon mixture into a 3-quart casserole coated with cooking spray. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake at 375° for 20 minutes or until bubbly.
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