Recipe of Perfect Macaroni with roasted veggies

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, macaroni with roasted veggies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Macaroni with roasted veggies is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Macaroni with roasted veggies is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook macaroni with roasted veggies using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Macaroni with roasted veggies:

1. Take 2.5 Cups Macaroni
2. Prepare 1 Bell Pepper
3. Make ready 1 Aubergine
4. Take 2 Tomato
5. Prepare Basil
6. Make ready Olive Oil
7. Make ready Salt
8. Make ready 1/4 Ounce Butter
9. Make ready 2 Tablespoons Flour
10. Make ready 32 Ounces Milk
11. Prepare 1 Bay Leaf
12. Prepare pinch Nutmeg of A
13. Take Salt
14. Make ready White Pepper

Instructions to make Macaroni with roasted veggies:

1. Cook the macaroni as per packet's instructions.
2. Slice all the veggies thin, drizzle over some olive oil and salt and leave to roast in the oven for 25 mins at 200 C
3. White sauce: In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.
4. Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally
5. Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.
6. Add the white sauce to the macaroni. Add the roasted veggies and some chopped basil.
7. Nom Nom Nom

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