This delicious veggie mac and cheese is perfect for kids, toddlers, and even adults. It's a kid's meal that you can actually feel good about. You can make this with boxed vegan mac or homemade recipes (we linked our favorites in the article) and a sheet pan of roasted veggies.
Course dinner
Cuisine American
Keyword vegan mac and cheese, veggie mac and cheese
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 342kcal
Author Michelle Cehn | World of Vegan
Ingredients
2boxesboxed vegan mac and cheesewe used Goodles' vegan mac or one batch of homemade vegan mac and cheese, prepared according to box or recipe instructions.
Red bell pepperdiced
Carrotssliced into small rounds or finely diced
Yellow bell pepperdiced
Broccoli floretsfinely chopped
Red onionfinely diced (use purple cabbage if your kids don't like onion)
Drizzle of olive oil or vegetable oil
Saltsprinkle to taste
Peppersprinkle to taste
Instructions
Preheat oven to 400 degrees F.
Chop veggies of choice into small bite-sized pieces (the smaller the better for kids). We used: red pepper, orange carrots, yellow pepper, green broccoli florets, and red onion (purple).
Line baking sheet with a silicone baking mat, parchment paper, or oil, and add the chopped veggies. If you're involving the kids, add the veggies in rainbow color order so they can have fun with the rainbow effect!
Drizzle with oil, and add a generous sprinkle of salt and pepper. Toss gently to evenly coat.
Bake for around 15-30 minutes, depending on the veggies used and the size you chop everything.
Prepare vegan mac and cheese according to box or recipe instructions.
Add roasted veggies to the prepared mac and cheese, mix, and serve!
Video
Notes
Rainbow Veggie Color Options:Red: Baby tomatoes, red bell pepper, red chili pepper (if serving to adults)Orange: Carrots, orange bell pepper, sweet potato, pumpkinYellow: Yellow bell pepper, corn, squashGreen: Broccoli, green beans, zucchini, snap peas, asparagus, Brussels sproutsPurple: Red onion, purple cabbage, eggplantWhite: Cauliflower, rutabaga, button mushrooms