Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450° for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375°.
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. Add provolone cheese, 1/2 cup Parmesan cheese, salt, and pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni.
Spoon mixture into a 3-quart casserole coated with cooking spray. Combine remaining 1/4 cup Parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake at 375° for 20 minutes or until bubbly.
This was originally published in CL, Sept 1996, and I kept that magazine because of this recipe. Like the previous review, it can be a little bland, so if you like more garlic or salt, you may need it.The best part of the recipe for me was that it was a good way to get veggies in a meal that even kids will eat, especially big kids who don't care for veggies. the key is to roast the veggies so that they impart a smokey sweetness to the dish and it improves the flavor. You can also substitute cheddar or gruyere for the provolone to get more flavor into the dish.
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