Roasted Vegetable Macaroni and Cheese

Ingredients

• 12 ounces elbow macaroni cooked uncooked
• 0.8 pound eggplant diced peeled
• 0.5 cup flour all-purpose
• 4  garlic cloves minced
• 2.8 cups milk 1% low-fat
• 2 cups mushrooms sliced
• 2 teaspoons olive oil 
• 1 cup onion coarsely chopped
• 1 Dash paprika 
• 3 ounces parmesan cheese fresh divided grated
• 0.3 teaspoon pepper freshly ground
• 3 ounces sharp provolone cheese shredded
• 1 cup bell pepper red coarsely chopped
• 0.3 teaspoon salt 
• 1 cup bell pepper yellow coarsely chopped
• 1 cup zucchini sliced quartered

Equipment

• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 45
2. Combine first 8 ingredients in a large shallow roasting pan; toss well.
3. Bake at 450 for 30 minutes or until lightly browned, stirring occasionally.
4. Remove from oven; set aside. Reduce oven temperature to 37
5. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly.
6. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently.
7. Remove from heat; stir in roasted vegetables and macaroni.Spoon mixture into a 3-quart casserole coated with cooking spray.
8. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture.
9. Bake at 375 for 20 minutes or until bubbly.