Roasted Vegetable Macaroni and Cheese

Name: Roasted Vegetable Macaroni and Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 340 grams cups cooked elbow macaroni (about uncooked); 340 grams cups diced peeled eggplant (about; 118 milliliters all-purpose flour; 4 garlic cloves, minced; 651 milliliters 1% low-fat milk; 473 milliliters sliced mushrooms; 2 teaspoons olive oil; 237 milliliters coarsely chopped onion; 1 Dash paprika; 85 grams 3/4 cup grated fresh Parmesan cheese, divided; 0 teaspoons freshly ground pepper; 85 grams 3/4 cup shredded sharp provolone cheese; 237 milliliters coarsely chopped red bell pepper; 0 teaspoons salt; 237 milliliters coarsely chopped yellow bell pepper; 237 milliliters medium zucchini, quartered lengthwise and sliced (about

Roasted Vegetable Macaroni and Cheese might be a good recipe to expand your side dish recipe box. This recipe makes 10 servings with 211 calories, 12g of protein, and 7g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have bell pepper, bell pepper, dash of paprika, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 45

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Oven

Combine first 8 ingredients in a large shallow roasting pan; toss well.

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Roasting Pan

Bake at 450 for 30 minutes or until lightly browned, stirring occasionally.

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Oven

Remove from oven; set aside. Reduce oven temperature to 37

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Oven

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.

Ingredients you will need

All Purpose Flour