Roasted Vegetable Macaroni and Cheese

Ingredients

• 3 cups diced peeled eggplant (about 3/4 pound)
• 2 cups sliced mushrooms
• 1 cup coarsely chopped red bell pepper
• 1 cup coarsely chopped yellow bell pepper
• 1 cup coarsely chopped onion
• 1 medium zucchini, quartered lengthwise and sliced (about 1 cup)
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 3/4 cups 1% low-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 cups cooked elbow macaroni (about 12 ounces uncooked)
• Cooking spray
• Dash of paprika

Preparation

1. Preheat oven to 450°.
   
   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.