Roasted Veggie Mac and Cheese

1: Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.

2: Toss broccoli, cauliflower, squash, and Brussels sprouts with olive oil, and season with salt.

3: Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.

4: While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain and set aside.

5: Melt butter in a medium saucepan over medium. Add onion, and cook over low about 2 minutes.

6: Add flour, and cook another minute or until the flour mixture is golden and well combined.

7: Add milk and broth; whisk, increasing heat to medium-high until mixture comes to a boil.

8: Cook about 3 to 4 minutes or until it thickens slightly, and then season with pepper.

9: Remove pan from heat; add cheeses, and mix well until cheeses are melted.

10: Add cooked pasta, and mix well; fold in roasted vegetables.