Roasted Vegetable Stovetop Macaroni and Cheese Recipe
Homemade Stovetop Mac and Cheese was always a favorite of mine growing up! We actually called it "cheese spaghetti" and loved every time Mom made it. Today's recipe is a spin on Mom's recipe and it's great for using any fresh vegetables you have on hand. Especially now with all the delicious garden harvest coming in.
My awesome neighbor gave us 5 zucchini, so in addition to making zucchini bread, I also wanted to create some new dinner recipes. 30 minute meals are a favorite around here and this one fits that time frame perfectly. The mac and cheese cooks while the vegetables are roasting, so as soon as they come out of the oven, mix them together and it's finished!
If you're a meat lover, feel free to mix in some cooked chicken or ham when you're adding the vegetables. I'd also love to try it with some roasted sweet corn, tomatoes, asparagus, or bell peppers. The possibilities are endless!
Roasted Vegetable Stovetop Macaroni and Cheese
by
Ingredients
- roasted veggies:
- 2 cups sliced fresh white mushrooms
- 2 cups sliced zucchini
- 1/2 red onion, sliced
- 1 cup diced cabbage
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper, as needed
- mac and cheese:
- 3 cup elbow macaroni, cooked according to package directions
- 10 ounces velveeta, diced
- 2 cups milk
- salt and pepper, as needed
Instructions
Preheat oven to 400 degrees. Place vegetables on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 30 minutes, stirring after 15 minutes. Remove from oven.
Mean while, heat the milk and velveeta in a large saucepan over medium heat. Cook until velveeta starts to melt, stirring often. Add cooked elbow macaroni and roasted vegetables. Heat through, and serve!
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Other mac and cheese recipes you may like:
Italian Sausage and Kale Baked Mac and Cheese
Beefy Tomato and Basil Mac and Cheese Dinner
Bacon, Spinach and Mushroom Mac and Cheese
Creamy Baked Mac and Cheese
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