Roasted Vegetable Macaroni & Cheese

• Vegetarian

• Produce

  • 1 small head Broccoli florets
  • 1 (8-ounce package Button or baby portabella mushrooms
  • 1 head Garlic cloves
  • 1 Red bell pepper, large
  • 1 Sweet potato, medium
  • 1 White onion, small
  • 1 Yellow squash

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 (12-ounce can 2% evaporated milk

• Pasta & Grains

  • 12 oz Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 pinch Cayenne
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese
  • 8 oz White cheddar cheese, smoked or sharp

Found on gimmesomeoven.com

Description

Ingredients

• 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