Roasted Vegetable Mac-N-Cheese (For a Group)

• 1 lb plum tomato
• 6 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups milk, warm
• 2 13 cups shredded mozzarella cheese
• 2 12 cups grated sharp cheddar cheese
• 2 tablespoons Dijon mustard
• 1 12 teaspoons salt
• 2 teaspoons fresh black pepper
• 2 tablespoons chopped fresh thyme
• 1 lb penne, cooked and drained (or your favorite "sturdy" pasta ( stands up to heavy sauces)

1. Heat the oven to 400F
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.
7. Remove from the heat.
8. Whisk in the cheeses, mustard, salt, pepper, and thyme.
9. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.
10. Top with the tomatoes and bake about 30 minutes.

tomato, broccoli florets, olive oil, butter, allpurpose, milk, mozzarella cheese, cheddar cheese, mustard, salt, fresh black pepper, thyme, penne

Taken from www.food.com/recipe/roasted-vegetable-mac-n-cheese-for-a-group-362266 (may not work)