Pasta: Macaroni Cheese 28 by Recipe Cottage

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	Macaroni Cheese 28

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