Roasted Vegetable Mac & Cheese

Roasted Vegetable Mac & Cheese

   1 pound plum tomatoes, thickly sliced

   2 cups zucchini, sliced

   2 cups red peppers sliced

   2 red onions, thickly sliced

   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 penne, cooked and drained

       1. Heat the oven to 400 degrees.

       2. Toss the tomatoes, zucchini, red pepper and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

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

       4. Add the milk.

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

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

       7.  Stir in the pasta, zucchini, red peppers, and red onions and transfer to a 9- by 13-inch baking dish.

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