Oven-Baked Veggie Mac and Cheese

2 servings
Active Time
Cook Time
Total Time
Oven-Baked Veggie Mac and Cheese is easy and SO satisfying. Made with Roth Havarti and Grand Cru®, and laced with sundried tomatoes and broccoli for a vegetable-packed punch.


  • 1 cup (4 ounces) Roth Creamy Havarti cheese
  • 1 cup (4 ounces) Roth Grand Cru® cheese
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1/4 cup sundried tomatoes, chopped
  • 1/2 cup uncooked short pasta such as elbows, campanelle or cavatappi
  • Salt and pepper, to taste
  • 1 cup chopped broccoli florets
  • 1/4 cup panko breadcrumbs


  1. Heat oven to 350° F.
  2. Toss 1 1/2 cups Havarti and Grand Cru® mixture (reserving 1/2 cup) with cornstarch. Add milk and sundried tomatoes, and mix. Add pasta and stir. Place mixture in baking dish. Season with salt and pepper.
  3. Cover dish with foil. Bake 10 minutes until the pasta almost cooked through.
  4. Remove from oven and stir in broccoli; cover with foil and return to oven. Bake an additional 5 minutes.
  5. When pasta is fully cooked, remove foil, top with remaining 1/2 cup shredded Havarti and Grand Cru® mixture. Sprinkle breadcrumbs over the top, and return to the oven until toasted and golden brown.