Roasted Vegetable Mac and Cheese

By jdwooten

Few people would deny that broccoli and cheese taste heavenly together — so we've combined the two in this creamy, vegetarian macaroni and cheese.

Ingredients

• 1 pound(s) plum tomatoes
• 6 cup(s) broccoli florets
• 2 tablespoon(s) extra-virgin olive oil
• 3 tablespoon(s) butter
• 3 tablespoon(s) all-purpose flour
• 4 cup(s) milk, warm
• 2 1/3 cup(s) grated aged Asiago
• 2 1/2 cup(s) grated sharp Cheddar
• 2 tablespoon(s) Dijon mustard
• 1 1/2 teaspoon(s) salt
• 2 teaspoon(s) fresh black pepper
• 2 tablespoon(s) chopped fresh thyme
• 1 pound(s) penne, cooked and drained

Details

Servings 12

Preparation

Step 1

Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.

Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.