Macaroni with roasted veggies

Cook the macaroni as per packet's instructions.

Slice all the veggies thin, drizzle over some olive oil and salt and leave to roast in the oven for 25 mins at 200 C

White sauce: In a heavy saucepan, melt butter over medium heat. Add flour and stir, forming a roux. Slowly add warmed milk, 2-3 tablespoons at a time at first, whisking vigorously. Once milk is absorbed, add more, and continue until all the milk is in, and you have a thick sauce.

Add the onion, bay, clove, and nutmeg, reduce heat to low, and simmer for 15-30 minutes, stirring occasionally

Adjust consistency with more milk if necessary, add salt and pepper, and strain through a fine mesh strainer. Use immediately, or cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Bechamel can be refrigerated for use 2-3 days ahead.

Add the white sauce to the macaroni. Add the roasted veggies and some chopped basil.

Nom Nom Nom