# What You Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Roasted Vegetables
02 - 1 red bell pepper, diced
03 - 1 zucchini, diced
04 - 1 small red onion, chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 2 cups whole milk
13 - 1 1/2 cups sharp cheddar cheese, shredded
14 - 1/2 cup mozzarella cheese, shredded
15 - 1/4 cup Parmesan cheese, grated
16 - 1/2 teaspoon mustard powder
17 - 1/4 teaspoon garlic powder
18 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
03 - Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
04 - For the cheese sauce, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
05 - Gradually whisk in milk, stirring constantly until slightly thickened, about 3 to 5 minutes.
06 - Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in mustard powder, garlic powder, and season with salt and pepper.
07 - Add cooked macaroni and roasted vegetables to the sauce. Stir until well combined and heated through.
08 - Serve immediately, garnished with extra Parmesan if desired.
