Low fat Roasted Vegetable Macaroni and Cheese

Low fat Roasted Vegetable Macaroni and Cheese

Homemade baked macaroni and cheese is a must when it comes to comfort food, but it can bad for those watching their weight. Fear no more! Try this flavorful, amazing low-fat roasted vegetable macaroni and cheese. It's both healthy and filling!


  • 3 cups diced peeled eggplant (about 3/4 pound)
  • 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 (about 1 cup)
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 1/2 cup 1% low-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups cooked elbow macaroni (about 12 ounces uncooked)
  • Dash of paprika


  1. Preheat oven to 450 degrees F.
  2. Combine first 8 ingredients in a large shallow roasting pan; toss well.
  3. Bake at 450 degrees for 30 minutes or until lightly browned, stirring occasionally.
  4. Remove from oven; set aside.
  5. Reduce oven temperature to 375 degrees.
  6. Place flour in a large saucepan.
  7. Gradually add milk, stirring with a whisk until blended.
  8. Cook over medium heat 8 minutes or until thick, stirring constantly.
  9. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently.
  10. Remove from heat; stir in roasted vegetables and macaroni.
  11. Spoon mixture into a 3-quart casserole coated with cooking spray.
  12. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture.
  13. Bake at 375 degrees for 20 minutes or until bubbly.

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