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4.66 from 47 votes

Veggie Mac and Cheese With Cauliflower, Zucchini and Bell Pepper

Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Servings: 3 meals
Author: Workweek Lunch

Ingredients

  • 1/2 head cauliflower chopped into florets
  • 1 zucchini chopped into quarters
  • 1 red bell pepper chopped into strips
  • 2 TBSP olive oil
  • salt and pepper to taste
  • 6 oz short pasta of your choice (I used Banza Chickpea Pasta)
  • 2 TBSP butter
  • 2 TBSP all-purpose flour
  • 1-1/2 cups milk of your choice add more if needed
  • 8 oz shredded cheese of your choice
  • cooking spray
  • 1/3 cup parmesan cheese
  • 1 cup bread crumbs optional

Instructions

  • Preheat the oven to 400 F
  • In a bowl, toss the cauliflower florets with 1 TBSP olive oil and salt and pepper to taste (at least 1/2 tsp salt). Pour the seasoned cauliflower on a baking sheet and place it in the oven for 25 minutes, shaking the pan/rotating the cauliflower halfway through.
  • In the same bowl, toss the zucchini and red bell pepper with the remaining 1 TBSP olive oil, and more salt and pepper to taste. Pour the zucchini and red bell pepper on a second baking sheet and bake for 15 minutes.
  • Cook the pasta according to the package. *If you're using Banza chickpea pasta, check the pasta a few minutes early and make sure to rinse with cold water when it's done for best results.
  • Meanwhile, add the butter to a saucepan on the stove over medium heat. When the butter is melted, add the flour. Stir until well combined (it will be a thick mixture). Then, raise the heat a bit and slowly add the milk in batches. Bring it to a low boil, whisking frequently. Then add the shredded cheese and stir until the cheese has fully melted. Remove from the heat.
  • Optional: Spray a baking dish (medium-sized like 9x9 or 8x11) with cooking spray. Add the pasta, mac and cheese sauce and roasted veggies, then mix it all together in the baking dish (this is the easiest way to cut down on clean up). Top with breadcrumbs and parmesan cheese if using. Bake uncovered for 30 minutes. When it's done, let it cool a little before slicing into thirds and dividing it between three meal prep containers.