Name: Roasted Vegetable Macaroni & Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 -8 servings
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