Roasted Vegetables Macaroni and Cheese
3 cups eggplant, peeled and diced about 3/4 pound
Preheat oven to 450.
1 cup red bell pepper, coarsely chopped
1 cup yellow bell pepper, coarsely chopped
1 cup onion, coarsely chopped
1 medium zucchini, quartered lengthwise, and sliced
2 teaspoons olive oil
4 cloves garlic, minced
1/2 cup all-purpose flour
2 3/4 cups skim milk
3/4 cup provolone cheese, shredded
3/4 cup nonfat parmesan cheese, grated, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 cups elbow macaroni, cooked
Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450 for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375.
Place flour in a large saucepan. Gradually add milk, stirring until well blended.
Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup parmesan cheese, salt, pepper; cook 3 minutes or until cheese melts, stirring frequently.
Remove from heat; stir in roasted vegetables and macaroni.
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 375 for 20 minutes or until bubbly.
We made this up tonight and really enjoyed it. I would imagine that it will be on our menu next week as well. As much as we love eggplant I don't have any idea why we don't have it more often.
Keith, Perrysburg, OH
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