Roasted Vegetable Mac and Cheese

I have sometimes used red peppers, artichoke hearts, carrots, potatoes and other veggies.  It really depends on what I have and what mood I am.  Hope you enjoy!

Roasted Vegetable Mac and Cheese

Pin it

1 pound plum tomatoes

6 cups broccoli florets

2 tablespoons olive oil

3 tablespoons butter

3 tablespoons flour

4 cups milk, warm

2 1/3 cups grated aged Asiago

2 1/2 cups grated sharp Cheddar

2 tablespoons Dijon mustard

1 1/2 teaspoons salt

2 teaspoons fresh black pepper

2 tablespoons chopped fresh thyme

1 pound elbow or penne, cooked and drained

1 cup bread crumbs

1. Heat the oven to 400 degrees.

2. Slice the tomatoes 1/4 inch thick.

3. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

4. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.

5. Add the milk.

6. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.

7. Whisk in the cheeses, mustard, salt, pepper, and thyme.

8. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.

9. Top with the tomatoes and bake about 30 minutes.

10. Serve.