Spicy Roasted Vegetable Mac and Cheese.

Comfort food with a kick!

Comfort food with a kick!

Pardon the lousy picture, but this looked so good that I couldn’t really wait to do the pictures right.  Made this recipe for the first time a week or two ago, but it was an instant hit for both me and Bob.  Thanks to thecomfortofcooking.com for the recipe.


  • 1 cup broccoli florets, chopped into small chunks
  • 1/2 red pepper, diced
  • 1 yellow squash, diced
  • 10 baby carrots, sliced thinly
  • 2 cups short pasta
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 2 cups shredded sharp cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 tablespoons panko breadcrumbs


  • Preheat oven to 400 degrees.
  • Set a medium pot of salted water to boil.
  • Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
  • Toss broccoli, red pepper, squash, and carrots onto the baking sheet.
  • Bake for 20 minutes, or until vegetables have softened.
  • Remove from oven and set aside.
  • Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions.
  • Drain and set aside.
  • Meanwhile, heat oil in a large skillet over medium heat.
  • Once hot, add garlic and cook 30 seconds.
  • Whisk in flour and cook 1 minute.
  • Gradually whisk in milk, stirring constantly until mixture is slightly thickened.
  • Remove from heat.
  • Stir in cheddar cheese until well distributed and melted.
  • Add red pepper flakes, cayenne pepper, salt, and pepper.
  • Add macaroni and vegetables.
  • Place mixture in a large casserole dish and sprinkle with panko breadcrumbs.
  • Place under the broiler for 3-4 minutes, or until the top is golden brown.


  • I really was amazed at how much flavor this dish had.  Definitely has a kick to it!  I’m sure you could eliminate the pepper if that isn’t your thing, but it really is good.
  • If you have a family member who is a veggie hater, this is a great trick….Bob isn’t a squash person, and he had no idea there was an entire squash in the mix.
  • You could probably add some cut up chicken (or other meat) to make this a full meal.  I thought it went very well with my homemade shake n bake chicken nuggets 🙂
  • It’s a bit of a mess to make (a lot of pans as well as the coordination issue – trying to get everything to be done and ready to put together at the same time), but no part of it was hard.  I thought it was worth the dishes.
  • This recipe made enough for me to have a nice serving with my chicken nuggets, a whole dinner for Bob, and two more lunches for me.  (I think using my slightly warped math skills that comes out to six side servings lol)

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