Ingredients
1/2 head of broccoli, cut into small florets
1/2 small head cauliflower, cut into small florets 1 pint cherry tomatoes
3 tablespoons olive oil
Kosher salt and black pepper 6 ounces pasta shells
1/4 cup all-purpose flour
2 cups low-fat milk
4 ounces low-fat Cheddar, grated (about 1 cup)
2 ounces thinly sliced pepper jack cheese
Preparation
Heat oven to 425° F. Toss the broccoli, cauliflower, tomatoes,1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 14 to 16 minutes. Remove from oven. Meanwhile, cook the pasta according to the package directions; drain. Heat the remaining 2 tablespoons of oil in a medium pot over medium heat. Add the flour and cook, whisking, for 30 seconds, Slowly whisk in the milk. Cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the Cheddar, vegetables, and pasta. Transfer the mixture to a 2-quart baking dish. Top with the pepper jack and broil until golden brown, 2 to 3 minutes. Charlyne Mattox October 2014
