Yummy Veggie Mac 'n' Cheese

This take on the classic comfort food is full of healthy colourful vegetables.

• 1 box of whole wheat macaroni
• 2 zucchini
• 2 bell peppers
• 1 onion (I used a red onion because it was what I had on hand and adds some nice colour)
• 4 cloves of garlic
• ½ cup of water
• 1 tablespoon of soup base
• thyme
• salt
• 3 tablespoons of olive oil

• ⅓ cup whole wheat flour

• 2 ½ cups of milk

• 1 tablespoon of mustard

• 2 cups of shredded cheddar cheese (I used marble)

Preheat the oven to 425°F

Chop all the vegetables and garlic into nice bite-sized pieces and toss them into a baking dish.

Add the water and soup base.

Sprinkle liberally with thyme and add a pinch of salt.

Mix it up and then put it in the oven for 40 minutes.

While your veggies are roasting, start making the cheese sauce.

Heat the oil in a large sauce pan over medium-high heat.

Add flour and stir.

Slowly stir in the milk.

Add the mustard and cheese and continue stirring until it's all combined.

Boil a pot of water and cook the macaroni until al dente.

Drain and add to the sauce pan.

Mix in the roasted vegetables and serve. Yum!