Creamy Veggie Mac and Cheese

1. Preheat oven to 400°F.
2. Add the sweet potato, cauliflower, bell pepper, and onion to a large baking sheet. Toss with the oil and salt, then spread into an even layer.
3. Roast for 30-35 minutes, or until the vegetables are completely tender and beginning to caramelize.
4. Meanwhile, cook the macaroni according to package directions until al dente. Drain and set aside.
5. Add the roasted vegetables to a high-speed blender along with the milk, garlic powder, Dijon mustard, and cornstarch. Blend until completely smooth and creamy.
6. Pour the veggie sauce into a large pot and heat over medium-low. Add the shredded cheddar and stir until completely melted and smooth.
7. Add the cooked macaroni and stir until every noodle is coated. Serve warm and enjoy!