Creamy Stovetop Mac and Cheese

Instructions

1. Preheat the oven to 400° F.

2. Prep the vegetables: Peeling the potatoes and carrots is optional. Split large broccoli florets in half lengthwise. Remove the seeds and cut the bell pepper into 1-inch-wide chunks. Cut the carrots into 1/3-inch-thick slices. Chop the celery into 3/4-inch chunks. Cut the onion into 3/4-inch-wide rings. Cut the rings into 1-inch chunks. Quarter the potato and cut it into 2/3-inch-thick slices.

3. Place the vegetables in a single layer on one extra-large or two smaller baking sheets. Drizzle 4 tablespoons of olive oil over the veggies. Season with 1/2 teaspoon each of salt and black pepper. Use your hands to mix and work the oil and seasonings into the vegetables.

4. Bake on the middle rack for 20 minutes. Use a spatula to turn the veggies over. If you are baking on more than one baking sheet and using two shelves, switch shelves when returning the baking sheets to the oven to ensure even browning. Bake for an additional 15-20 minutes or until all the vegetables are tender.

5. If the tops of the veggies are not caramelized, raise the shelf in the upper half of the oven and broil on high until caramelized, about 2-3 minutes.

6. Twenty minutes before the vegetables are done roasting, start making the soup base. Cook butter and 1 tablespoon of olive oil in a large pan over medium heat. Once the butter has melted, add the garlic. Cook for 1 minute, whisking constantly. Add the flour, whisking continuously for two minutes.

7. Gradually stream in 1/3 of the broth, whisking constantly to smooth out lumps. Once the mixture is smooth, add the remaining broth, stirring constantly. Add chili powder, cumin, paprika, and the remaining salt and black pepper. Increase the heat to medium-high and bring the broth to a gentle boil (about 12-15 minutes), stirring occasionally. Turn off the heat until the vegetables are ready to be added.