Roasted Vegetable Mac & Cheese

Time & Servings
4 servings
50 minutes ready time =
20 minutes preparation +
30 minutes cooking
Ingredients
  • 2 cups (500 mL) broccoli florets
    Broccoli Crowns 1EA
    $1.08 • Ea
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  • 2 large carrots, peeled and sliced diagonally (2 cups/500 mL)
    Carrots 3LB
    $3.77 • Bun
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  • 1 large red bell pepper, diced (1¼ cups/300 mL)
    Peppers Bell Red 1EA
    $2.00 • Ea
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  • 2 tbsp. (30 mL) olive oil or Becel Olive Plus™ Oil Blend
    Apetina Feta Black Olive Oil Herb 100G
    $3.49 • Ea
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  • 1 package Knorr® Alfredo Pasta Sauce Mix
    Knorr Classic Sauce Mix Bearnaise 26G
    $1.78 • Ea
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  • 1¾ cups (425 mL) 2% milk
    Natrel Organic 2% Partly Skimmed Milk 2L
    $4.69 • Ea
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  • 1½ cups (375 mL) low-fat shredded cheddar cheese, divided
    Silani Cheddar Cheese Slices 100G
    $6.99 • Ea
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  • ¼ cup (60 mL) panko bread crumbs
    Leira Bread Crumbs 360G
    $2.77 • Ea
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  • 8 ounces (227 g) whole-wheat elbow macaroni, cooked according to package directions
    Compliments Elbow Macaroni Salad 454G
    $1.50 • Ea
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Directions

1. Preheat oven to 450 °F/230 °C. Line rimmed baking sheet with foil. Toss vegetables and oil on baking sheet. Roast 30 minutes, stirring once, until tender and browned.

2. Meanwhile, prepare Knorr® Alfredo Pasta Sauce Mix according to package directions increasing milk to 1¾ cups (425 mL). Remove from heat and stir in 1¼ cups (300 mL) cheese. Let stand 1 minute. Combine remaining cheese and bread crumbs in bowl and press with fork to combine.

3. Combine roasted vegetables, cheese sauce, and pasta in large bowl. Transfer to 8 x 8-inch (20 cm x 20 cm) baking dish. Top with crumb mixture. Broil 1 to 2 minutes until browned.