Roasted Vegetable Mac 'n' Cheese

Ingredients

• 1 lb. plum tomatoes
• 6 c. broccoli florets
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 4 c. milk
• 2⅓ c. grated aged Asiago
• 2½ c. grated sharp Cheddar
• 2 tbsp. Dijon mustard
• 1½ tsp. salt
• 2 tsp. fresh black pepper
• 2 tbsp. chopped fresh thyme
• 1 lb. penne pasta

Directions

1. Heat the oven to 400 degrees.
2. Slice the tomatoes 1/4 inch thick.
3. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
4. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.
5. Add the milk. Whisk until thickened and bubbling, about 3 minutes.
6. Remove from the heat.
7. Whisk in the cheeses, mustard, salt, pepper, and thyme.
8. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.
9. Top with the tomatoes and bake about 30 minutes.