Mac and Cheese with Roasted Veggies

Ingredients

For the veggies
Garlic head 1 Small , top sliced off
Summer squash 3 Cup (48 tbs) , cut into large chunks
Tomato 1 1/2 Cup (24 tbs) , cut into large chunks
Onion 1 Cup (16 tbs) , cut into large chunks
Olive oil 1 Tablespoon (for drizzling on garlic and Veggies)
Salt To Taste (for veggies)
For the pasta
Olive oil 2 Tablespoon
All purpose flour 2 Tablespoon
Milk 2 Cup (32 tbs)
Pasta water 1/2 Cup (8 tbs)
Cheese 1 1/2 Cup (24 tbs) (pepper jack and parmesan)
Salt To Taste
Pepper To Taste
Unsalted butter 1 Teaspoon

Directions

GETTING READY

1. Pre-heat oven to 375F.

MAKING

2. Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.

3. Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.

4. Cook pasta, reserving 1/2 C starchy water for sauce before draining.

5. Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds.

6. Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.

7. Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.

8. Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.

SERVING

9. Combine pasta with veggies and sauce before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4