Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"All food is comfort food. Maybe I just like to chew." Lewis Black

The refrigerator light goes on...

Mac and Cheese can go in so many directions, and you don't have to settle for the day-glow orange stuff in the box any more. Making your own Macaroni and Cheese is just as easy as the stuff that comes from the box, usually cheaper, definitely better for you, and always tastes better.

For this roasted vegetable version, I prefer the use technique of eggs and milk to make a creamy sauce. The provolone cheese is lower in calories and brings a great cheesy texture almost like eating pizza. It is those pizza flavors that inspired the roasted veggies with oregano and basil paired with the provolone that makes this recipe so fantastic.


Roasted Veggie Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with veggies

Cooking Time: 45 minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently after adding 1- Tbsp. of 2 % milk per serving.

2 tsp. olive oil
1 small onion (cut into 1 inch square slices)
1/2 large green bell pepper (cut into 1 inch square slices)
8 ounces crimini mushrooms (cut into 1/2 inch quarters)
4 ounces grape or cherry tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried basil
4 quarts water
8 ounces whole wheat or gluten-free penne pasta
2 large eggs
1/2 cup 2% milk (1% milk will work)
4 ounces reduced-fat provolone (grated)
1/8 tsp. salt
fresh ground black pepper to taste

Roasted Veggie Mac and Cheese recipe from Dr. Gourmet

Place a medium skillet in the oven and preheat to 325°F.

When the oven is hot, place the olive oil and the onions in the pan. Return the pan to the oven and roast for 5 minutes.

Remove and toss the onions. Add the peppers, mushrooms, tomatoes, oregano and basil to the pan and return the pan to the oven. Roast for another 15 minutes, shaking the pan occasionally. Remove and set aside until the pasta is done cooking.

While the veggies are cooking, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done: about 15 minutes. Do not overcook the pasta should be cooked al dente. Drain the pasta well and return to the empty stock-pot. Set aside until the vegetables are finished roasting.

When the vegetables are done roasting and the pasta is done cooking, add the roasted vegetables to the stock-pot with the drained pasta. Fold together.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and stir to combine.

Place the stock-pot containing the vegetables and pasta over medium heat and add the cheese and egg mixture. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.

Nutrition Facts

Serving size = 2 ounces pasta with veggies

Servings = 2


Amount Per Serving

Calories 533 Calories from Fat 189
  % Daily Value
Total Fat 21g
    Saturated Fat 9g 42%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 200mg 67%
Sodium 455mg 20%
Total Carbohydrates 57g 44%
    Dietary Fiber 7g 29%
    Sugars 10g
Protein 34g
Vitamin A 31% Vitamin C 60%
Calcium 57% Iron 20%
Vitamin K 13mcg Potassium 813mg
Magnesium 96mg