Roasted Broccoli and Tomato Mac-and-Cheese

Roasted Broccoli and Tomato Mac-and-Cheese

  • ½ head broccoli, cut into small florets
  • ½ small head cauliflower, cut into small florets
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 6 ounces pasta shells
  • ¼ 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 425 degrees. Toss the broccoli, cauliflower, tomatoes, 1 tablespoon of the oil, and ¼ 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 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.

broccoli-tomato-mac_0

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