Roasted Veggie Mac and Cheese



Serving size

2 ounces pasta with veggies
45 minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently after adding 1 Tbsp. of 2% milk per serving.

Roasted Veggie Mac and Cheese


2 tsp. Olive oil
1 small White onions (cut into 1 inch square slices)
1/2 large Green bell peppers (cut into 1 inch square slices)
8 ounces Crimini mushrooms (cut into 1/2 inch quarters)
4 ounce Grape or cherry tomatoes
1/2 tsp., leaves Dried oregano
1/2 tsp., leaves Dried basil
4 quart Water
4 ounce Whole Wheat Penne (or gluten-free pasta)
2 large Egg(s)
1/2 cup 2% milk (1% milk will work)
4 ounce Cheese, provolone, reduced fat (grated)
1/8 tsp. Salt
1 to taste Black pepper


Place a medium skillet in the oven and preheat to 325°F.

When the oven is hot, place the olive oil and the onions in the pan. Return the pan to the oven and roast for 5 minutes.

Remove and toss the onions. Add the peppers, mushrooms, tomatoes, oregano and basil to the pan and return the pan to the oven. Roast for another 15 minutes, shaking the pan occasionally. Remove and set aside until the pasta is done cooking.

While the veggies are cooking, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done: about 15 minutes. Do not overcook - the pasta should be cooked al dente. Drain the pasta well and return to the empty stock-pot. Set aside until the vegetables are finished roasting.

When the vegetables are done roasting and the pasta is done cooking, add the roasted vegetables to the stock-pot with the drained pasta. Fold together.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and stir to combine.

Place the stock-pot containing the vegetables and pasta over medium heat and add the cheese and egg mixture. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and check for anti-caking agents in pre-shredded cheeses. It's best and safest to grate your own cheese from a block.


This is a low sodium recipe.

Recipe Notes

Mac and Cheese can go in so many directions, and you don’t have to settle for the day-glo orange stuff in the box anymore. Making your own Macaroni and Cheese is just as easy as the stuff that comes from the box, usually cheaper, definitely better for you, and always tastes better.

"All food is comfort food. Maybe I just like to chew."

Lewis Black