Skip to Content
Menu

Roasted Spring Vegetable Macaroni and Cheese

Sarah Caron
Updated May 16, 2012
  • Pin
Give macaroni and cheese a seasonal makeover with this veggie-forward recipe that's perfect for a lighter springtime dinner.

Roasted Spring Vegetable Macaroni and Cheese

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
  • Pin

Ingredients

  • 1 cup 1-inch pieces fresh asparagus
  • 3 green onions, cut into 1-inch pieces
  • 1 shallot, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups uncooked fiori pasta (8 oz)
  • 2 tablespoons unsalted butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups milk
  • 4 oz fontina cheese, shredded (1 cup)
  • 1 teaspoon dried basil leaves
  • Fresh basil leaves, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. In 8-inch square (2-quart) glass baking dish, toss asparagus, onions, shallot, oil, salt and pepper. Roast uncovered 15 to 20 minutes until vegetables are tender and lightly browned.
  • Step 
    2
    Meanwhile, cook and drain pasta as directed on package.
  • Step 
    3
    In medium saucepan, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring occasionally, until golden. Gradually stir in milk; cook and stir until thickened. Add cheese and dried basil; stir until cheese is melted. Remove from heat. Season with salt and pepper.
  • Step 
    4
    Add cooked pasta to baking dish with roasted vegetables; toss. Pour cheese sauce over mixture; stir well to coat. Garnish with basil leaves. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section