Scoop up a spoonful of this mouthwatering, butter-free mac and cheese with colorful roasted veggies! You can leave out the spice, if you’d like, for a kid-friendly option.

Creamy, dreamy macaroni and cheese is my absolute favorite side dish, but I always feel like it needs a little pizzaz. Why mess with a good thing? I’ll tell you why… because you can plump it full of roasted veggies and make it healthier, more colorful and tastier than the old stand by. And hey, you can even make ‘em mini!

This recipe has no butter, either! You can make a quick, scrumptious cheese sauce with olive oil instead. Using olive oil drastically cuts the cholesterol and saturated fat content, while also enhancing the dish’s flavor.

With whole wheat pasta, creamy Sargento sharp cheddar, and a heap of hearty, crisp vegetables, this macaroni and cheese is mouthwateringly good. Make it as a side dish or a meatless dinner some weeknight! You can also toss in some cooked cut-up chicken, steak or shrimp for a filling all-in-one meal.

Oh, stringy cheese how you weaken my knees!

Kick it up with a little spice from cayenne pepper and red pepper flakes, and add some hot sauce to the finished dish if it’s still not scorching enough. This tasty mac also freezes well, so make it in advance or pop your leftovers in and enjoy them later.