makes 6-8 servings
2 cups small broccoli florets
2 cups small cauliflower florets
1 pint grape tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
6 ounces pasta shells
1/4 cup unbleached all-purpose flour
2 cups organic 1% milk
1 1/2 cups shredded mild cheddar cheese, divided
1. Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, toss together the broccoli, cauliflower, tomatoes, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Spread the vegetables onto the prepped baking sheet. Roast until tender, (flipping halfway through), 14 to 16 minutes. Remove from the oven.
3. While the vegetables are roasting, cook the pasta according to the manufacturer's instructions. Drain and set aside.
4. Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat. Add the flour and, while whisking, cook for 30 seconds. Then slowly whisk in the milk. Cook until thickened, 5 to 7 minutes.
5. Remove the skillet from the heat and stir in the cheddar cheese, vegetables, and pasta. Season to taste with additional salt and pepper if necessary.
6. Transfer the mixture to an 8-inch square (or 2-quart) baking dish. Top with the remaining half-cup cheddar cheese and broil under golden and bubbly, about 2 minutes.