Roasted Vegetable Macaroni and Cheese

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#49484

serves/makes:

ready in:
1-2 hrs

ingredients

3 cups diced peeled eggplant
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
2 teaspoons olive oil
4 cloves garlic, minced
1/2 cup all-purpose flour
2 3/4 cups low-fat milk
3/4 cup shredded sharp Provolone cheese
3/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups cooked elbow macaroni
non-stick cooking spray
1 dash paprika

directions

Preheat oven to 450 degrees F.

Combine first 8 ingredients in a large shallow roasting pan; toss well.

Bake at 450 degrees F for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375 degrees F.

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.

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 F for 20 minutes or until bubbly.