Roast Veg Mac n Cheese

Roast Veg Mac n Cheese

60 min+
Wholesome roasted vegetables create a healthier spin on this family favourite.


Step 1
  • Preheat the oven to 200°C/180°C Fan/Gas 6.
Step 2
  • Add the sweet potato, cauliflower, broccoli and red pepper to a baking tray with the olive oil, salt and black pepper. Spread in an even layer and bake for 20 minutes, turning the vegetables half way through.
Step 3
  • Meanwhile, bring a large saucepan of salted water to the boil. Add the macaroni and cook according to packet instructions. Drain and set aside.
Step 4
  • In a large sauce saucepan, over a medium-high heat, melt the Arla LactoFREE Slightly Salted Spreadable butter. Once melted, stir through the plain flour to create a roux. Gradually add the Arla LactoFREE Semi-Skimmed Milk, stirring constantly to create a thickened smooth sauce.
Step 5
  • Add the Arla LactoFREE Cheddar Cheese, mustard powder and ground nutmeg, stir-ring to combine. Season with salt and black pepper to taste.
Step 6
  • Add the roasted vegetables and macaroni to the cheese sauce and stir to combine. Transfer the mixture to an ovenproof baking dish and bake in the oven for 20-25 minutes or until golden.

Gluten free pasta works well too if desired.


You can also use white potato if you don’t have sweet potato.


Swap mustard powder for Dijon mustard if desired.

Nutritional values

Nutritional value, per

Fibre 4.7 gram fibers
Protein 20.6 %
Carbohydrates 61 %
Fat 22.2 gram


Arla® LactoFREE Slightly salted butter
2 tbsp
Semi-skimmed milk
250 ml
Arla® LactoFREE Cheddar (Grated)
125 g
Sweet potatoes (Peeled and cubed)
100 g
Cauliflower Florets
100 g
Broccoli Florets
100 g
Red peppers (Chopped)
100 g
Olive oil
1 tbsp
¼ tsp
250 g
Plain flour
2 tbsp
Mustard powder
1 tsp
Ground nutmeg
½ tsp
Salt and black pepper (To taste)