Roasted Vegetable Mac 'n' Cheese

• 1 lb plum tomato, sliced 1/4 inch thick
• 6 cups broccoli florets
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups warm milk
• 2 13 cups asiago cheese, grated
• 2 12 cups cheddar cheese, grated
• 2 tablespoons Dijon mustard
• 1 12 teaspoons sea salt
• 2 teaspoons fresh black pepper
• 2 tablespoons fresh thyme, chopped
• 1 lb penne, cooked and drained

1. Preheat oven to 400 degrees.
2. Toss the tomatoes and broccoli with oil and roast separately on parchment-lined baking pans for 30 minutes.
3. Whisk the butter and flour in medium pot over medium-high heat until foamy.
4. Add the milk.
5. Whisk until thickened and bubbling, about 3 minutes.
6. 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 tomatoes.
10. Bake about 30 minutes at 400 degrees.

tomato, broccoli florets, extra virgin olive oil, butter, allpurpose, warm milk, asiago cheese, cheddar cheese, mustard, salt, fresh black pepper, fresh thyme, penne

Taken from www.food.com/recipe/roasted-vegetable-mac-n-cheese-417118 (may not work)