Roasted Vegetable Mac & Cheese

Nutritional information

Amount per serving

Calories560

Total Fat23g

Saturated Fat8g

Trans Fat0g

Cholesterol35mg

Sodium800mg

Total Carbs65g

Dietary Fiber3g

Sugars9g

Protein24g

Vitamin D0%

Calcium45%

Iron15%

Potassium688mg

2 cups (500 mL) broccoli florets
2 large carrots, peeled and sliced diagonally (2 cups/ 500 mL)
1 large red bell pepper, diced (1-1/4 cups/ 300 mL)
2 Tbsp. (30 mL) olive oil
1 package Knorr ® Alfredo Pasta Sauce Mix
1 3/4 cups (425 mL) 2% milk
1 1/2 cups (375 mL) low-fat shredded cheddar cheese, divided
1/4 cup (60 mL) panko bread crumbs
8 ounces (227 g) whole-wheat elbow macaroni, cooked according to package directions

1 Preheat oven to 450°F/230°C. Line rimmed baking sheet with foil. Toss vegetables and oil on baking sheet. Roast 30 minutes, stirring once, until tender and browned.
2 Meanwhile, prepare Knorr® Alfredo Pasta Sauce Mix according to package directions increasing milk to 1-3/4 cups (425 mL). Remove from heat and stir in 1-1/4 cups (300 mL) cheese. Let stand 1 minute. Combine remaining ¼ cup (60 mL) cheese and bread crumbs in bowl and press with fork to combine.
3 Combine roasted vegetables, cheese sauce, and pasta in large bowl. Transfer to 8 X 8-in. (20 cm x 20 cm) baking dish. Top with crumb mixture. Broil 1 to 2 minutes until browned.