Roasted Broccoli And Tomato Mac-And-Cheese

• 1/2 head of broccoli, cut into small florets
• 1/2 small head cauliflower, cut into small florets 1 pint cherry tomatoes
• 3 tablespoons olive oil
• Kosher salt and black pepper 6 ounces pasta shells
• 1/4 cup all-purpose flour
• 2 cups low-fat milk
• 4 ounces low-fat Cheddar, grated (about 1 cup)
• 2 ounces thinly sliced pepper jack cheese

1. Heat oven to 425u0b0 F. Toss the broccoli, cauliflower, tomatoes,1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes. Remove from oven.
2. Meanwhile, cook the pasta according to the package directions; drain.
3. Heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the flour and cook, whisking, for 30 seconds, Slowly whisk in the milk. Cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the Cheddar, vegetables, and pasta.
4. Transfer the mixture to a 2-quart baking dish. Top with the pepper jack and broil until golden brown, 2 to 3 minutes.
5. Charlyne Mattox
6. October 2014

broccoli, cauliflower, olive oil, kosher salt, allpurpose, lowfat milk, lowfat, pepper

Taken from www.epicurious.com/recipes/member/views/roasted-broccoli-and-tomato-mac-and-cheese-53001551 (may not work)