Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup) (about 150g)
  • 2 cloves garlic, minced
  • 1 large carrot, peeled and chopped (about ½ cup) (about 75g)
  • 1 red bell pepper, seeded and chopped (about 1 cup) (about 150g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter (56g)
  • 4 tablespoons all-purpose flour (32g)
  • 3 cups milk (710ml)
  • 1 cup shredded cheddar cheese (113g)
  • ½ cup shredded mozzarella cheese (57g)
  • ¼ cup grated Parmesan cheese (28g)
  • Salt and pepper to taste
  • 1 pound elbow macaroni (or other short pasta shape) (454g)

Instructions:

  1. Sauté onion, garlic, carrot, and bell pepper in olive oil until softened. Add diced tomatoes, oregano, basil, salt, and pepper. Simmer until vegetables are tender.
  2. Carefully transfer the veggie mixture to a blender or food processor and blend until smooth. Set aside.
  3. Cook the macaroni according to package directions until al dente. Drain well.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1 minute (making a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  5. Remove from heat and stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth. Stir in the blended veggie mixture. Season with salt and pepper to taste.
  6. Add the cooked pasta to the cheese sauce and stir to coat. Pour the mixture into a greased 9x13 inch baking dish.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
  8. Let cool for a few minutes before serving.