Roasted Vegetable Mac and Cheese

What it is about mac and cheese that people get so worked up about?  Seriously folks, it is noodles with cheese.  That's it.  I must have tried 10 different recipes that claimed they owned the title for best macaroni and cheese recipe.  Blah...  I pretty much gave up on finding one that satisfied me enough to call it a meal, let alone one to rave about.

But then, as it always does, Pinterest saved the day.
Enter Roasted Vegetable Mac and Cheese.
It is filling and spicy and delicious and chock full of veggies.
It was everything I never knew I ever wanted.

Roasted Vegetable Mac and Cheese

Recipe Modified from Comfort of Cooking

5 c. chopped veggies of choice
(I used what I had on hand: broccoli, cauliflower, carrot, parsnip, bell pepper, corn, zucchini)
2 c. dried pasta (I used mini penne)
1/4 c. olive oil, plus 1 Tbsp. for drizzling
1 clove garlic, minced
3 Tbsp. flour
2 c. milk
1 1/4 c. cheddar cheese, shredded
1 1/4 c. pepperjack cheese, shredded
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
salt and pepper to taste

Chop vegetables into evenly sized cubes.
Arrange on a cookie sheet lined with foil.
Drizzle lightly with 1 Tbsp. olive oil.
Season lightly with salt and pepper.
Roast in a 400 degree oven for 20 minutes.

Meanwhile, cook pasta according to package directions.
Drain and set aside.
Combine grated cheeses and mix.

In a large ovenproof skillet heat remaining 1/4 c. oil.
Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until mixture is slightly thickened.
Remove from heat and stir in all but 1/2 c. of the cheese mixture.
Continue stirring until melted and smooth.
Add red pepper flakes and cayenne pepper.
Season to taste with salt and pepper.

Gently stir in cooked noodles and roasted vegetables.
Sprinkle remaining 1/2 c. cheese mixture over the top.

Place skillet under the broiler until cheese is melted and golden brown.