- broccoli florets (you can use frozenand you want to use the equivalent of half a head of fresh)
- cauliflower florets equivalent of about half a small head of cauliflower
- 1 tbsp olive oil
- black pepper
- 1 pint of cherry tomatoes sliced in half
- 8 ounces of pasta shells or elbow macaroni
- 1 cup of flour
- 1 cup of milk
- 1 cup of cheddar cheese
- kosher salt to taste
Prepare your pasta and drain well.
Toss the broccoli, cauliflower and tomato slices with 1 Tablespoon of the olive oil, salt and pepper and roast for about 15 minutes or until they are roasted and tender.
Now heat the remaining olive oil in a sauce pan and heat. Add the flour and whisk together well for half a minute then slowly add the milk whisking as you go to blend completely.
Allow the sauce to thicken.
Add to this your vegetables and pasta and place all in a baking dish.
Cover top with more cheese (and you can add a blend of cheeses too) and bake at 425F for about 5-6 minutes or until golden on top.