Roasted Veggie Mac and Cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.

Step 2

Toss broccoli, squash, and Brussels Sprouts with olive oil, and season with salt. Spread vegetables in an even layer on prepared baking sheets. Bake at 425°F for 25 to 30 minutes, stirring vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges.

Step 3

While vegetables roast, grill chicken at about 400°, 6 minutes per side or until cooked through. Let rest 5 minutes, then cut into 1-in pieces.

Step 4

While vegetables roast, bring a large pot of water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain and set aside.

Step 5

Melt butter in a large pot, preferably one with a lid, over medium. Add onion, and cook over low about 2 minutes. Add flour, and cook another minute or until the flour mixture is golden and well combined. Add milk and broth; whish, increasing heat to medium-high until mixtures comes to a boil. Cook about 4 to 5 minutes or until it thickens slightly, and then season with pepper.

Step 6

Remove pot from heat; add cheeses, and mix well until cheeses are melted. Add the cooked pasta, and mix well; fold in the roasted vegetables and chicken.