Roasted Vegetable Macaroni and Cheese
3 cups diced peeled eggplant (about 3/4 pound)
1. Preheat oven to 450 degrees.
2 cups sliced mushrooms
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped yellow bell pepper
1 cup coarsely chopped onion
1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
2 teaspoons olive oil
4 garlic cloves, minced
1/2 cup all-purpose flour
2-3/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
3/4 cup (3 ounces) grated fresh parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups cooked elbow macaroni (about 12 ounces uncooked)
dash of paprika
2. Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375 degrees.
3. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni.
4. Spoon mixture into a 3-quart casserole coated with cooking spray. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake at 375 degrees for 20 minutes or until bubbly.
Yield: 10 servings (serving size: 1 cup).
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