Comfy Mac and Cheese
Serves 6-8 people

1 zucchini, cubed
1 red pepper, cubed
1 sweet potato, cubed
1 tablespoon vegetable oil
3 cups milk
1/4 cup flour
2 cups shredded low-fat cheddar
4 oz light cream cheese
1/2 teaspoon mustard
1/2 teaspoon thyme
Salt and pepper
5 cups macaroni or fusilli pasta
1 cup fresh bread crumbs
3 tablespoons butter, melted
2 tablespoons grated parmesan cheese

1. Toss vegetables with oil. Spread on baking sheet and roast in 450F oven for 25 minutes, turning over halfway through cooking.

2. Whisk 1/4 cup milk with flour. Heat remaining milk in a saucepan over medium heat until bubbles appear around edge of pan. Whisk in flour mixture and bring to a boil, whisking. Turn down heat and cook on medium-low heat about 10 minutes, until mixture thickens. Remove from heat.

3. Whisk in cheeses, mustard, thyme, and seasonings until smooth. Boil pasta in boiling salted water until just tender. Drain and return to pot, and stir in sauce and vegetables. Spoon mixture into a greased 2L casserole. Mix together crumbs, butter and Parmesan, and sprinkle over pasta. Bake for 10 minutes at 450F, or until golden and bubbling on top.