Heat the oven to 400F. Slive tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast seperately on parchment-lined baking pans for 30 min.
Whisk the butter and flour in a medium-sized pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes.
Remove from the heat. Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9x13 inch baking dish. Top with tomatoes and bake about 30 minutes.
Originally Submitted
1/28/2009
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