Roasted Vegetable Mac and Cheese

Preheat oven to 400ºF. Arrange bell pepper and zucchini in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20–30 minutes until browned and soft.

In a large skillet, add butter, bouillon cube, flour, and garlic over medium-high heat. Cook, stirring as you go, until bouillon starts to melt into the butter and flour turns the mixture into a paste, about 5 minutes. Slowly pour in milk and cream. Let the liquids incorporate with the flour (keep stirring!) and come to a bubble; the sauce will thicken. Add cheeses (save a little bit for topping the dish) and stir to melt the cheese into the sauce.

Add cooked pasta, roasted vegetables, and tomatoes to the sauce. Stir to combine and taste; add salt and pepper to flavor the mac and cheese. Transfer the mixture to a baking dish (9×13 or similar is what I use) and top with reserved cheese. Bake for 30 minutes until the dish is browned on top and bubbly.

Serve topped with scallions and herbs. Enjoy!

Note: Feel free to make this in advance; just save the last baking step for right before you’d like to serve this.