Yields : 6-8 servings
1 large red bell pepper, cored and diced
1 medium sweet potato, peeled and diced
1 yellow squash, de-stemmed and diced
1 small head of broccoli florets, chopped into bite-sized pieces
1 (8-ounce) package button or baby portabella mushrooms, quartered
1 small white onion, peeled and diced
2 Tablespoons olive oil
1 head garlic, cloves peeled
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
12 ounces elbow macaroni (or any shape of pasta)
1 Tablespoon butter
8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
- Preheat oven to 400�F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
- In a large bowl, toss diced vegetables with olive oil. Season with a few generous pinches of salt and pepper. Spread the vegetables out in an even layer on the baking sheet(s). Place the garlic cloves in the center of a sheet of aluminum foil, then wrap the foil around them to form a sealed packet and place the packet in the center of the baking sheet. Bake for 30-40 minutes, or until vegetables are soft and have begun to brown a bit around the edges, giving them a stir halfway through and checking on the garlic to be sure that it doesn�t burn.
- Visit Roasted Vegetable Macaroni & Cheese Recipe @ www.gimmesomeoven.com for full instructions.