Roasted Vegetable Macaroni & Cheese

Directions

1. Preheat oven to 400°F.
2. In large bowl, toss vegetables (except garlic) with canola oil. Place vegetables in a single layer on rimmed baking sheet lined with aluminum foil. Wrap garlic cloves in aluminum foil to form a sealed packet; place in corner of baking sheet. Season vegetables with salt and pepper, as desired. Bake 30 to 40 minutes, or until vegetables are tender and just beginning to brown. Remove from oven.
3. Meanwhile, cook pasta according to package directions. Drain and return to pot; toss with butter.
4. While pasta cooks, in heavy medium-size saucepan, whisk together milk, eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, smoked paprika and cayenne until combined. Cook over low heat, stirring continuously with heat-proof rubber spatula or wooden spoon until mixture thickens and coats back of a metal spoon, about 4 to 5 minutes. (To prevent curdling, do not overcook or stop stirring sauce.)
5. Remove pan from heat. Stir in Cheddar and Parmesan cheeses until melted. Pour over elbows; stir to combine. Gently stir in roasted vegetables. Serve immediately, garnished with additional Parmesan cheese, if desired.