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Roasted Veggie Mac ‘n’ Cheese

A delicious twist on a classic comfort food, Kraft Mac & Cheese Cauliflower Pasta has all the flavor with 1/4 cup of vegetables per serving.

40 mins
3 Serving(s)
Roasted Veggie Mac ‘n’ Cheese


  • 1/2 large local bell pepper, chopped
  • 1/2 medium local red onion, chopped
  • 1/2 cup local grape tomatoes, halved
  • 1/4 lb. broccoli florets, chopped
  • 1/4 lb. local zucchini and/or local yellow squash, chopped
  • 1 tbsp. olive oil
  • 1/2 tbsp. balsamic vinegar
  • 1 box (5.5 oz.) Kraft Macaroni & Cheese Dinner with Cauliflower Pasta
  • 1/2 cup frozen corn kernels (or kernels from 2 medium ears fresh local corn)
  • chopped fresh parsley, to serve


  1. Preheat oven to 450 degrees. Toss together first seven ingredients; season with salt and pepper if desired. Arrange in a single layer on a prepared sheet pan and roast 20–25 minutes or until browned and tender, turning once halfway through.
  2. Meanwhile, bring a large pot of water to a boil. Add macaroni and corn to pot and prepare according to directions on macaroni & cheese package. Stir roasted vegetables into prepared macaroni and cheese.
  3. Serve topped with fresh parsley.

Nutrition Facts

400 Calories Per ServingFat: 17gSaturated Fat: 4gCholesterol: 7mgSodium: 553mgCarbohydrates: 52gFiber: 5gSugars: 12gProtein: 11g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe