Autumn Mac and Cheese

This recipe is basically the same as the Mac and Cheese recipe that I posted a while ago. Only I've added roasted butternut squash and zucchini :)

Ingredients:
elbow macaroni
butternut squash, cut into 1 inch cubes
zucchini, cut into 1/2 inch slices
olive oil
1/4 cup of butter
1/8 cup of flour
1.5-2 cups of milk
0.5-1 cup of stock
0.7 lb of cheese (I used medium cheddar)
turmeric
white pepper

Preparation:
Preheat the oven to 425° F. Place butternut squash and zucchini in a bowl, drizzle with olive oil and stir until they are coated with oil. Place vegetables on a roasting pan and place it in the oven. Stir after 5-8 minutes and return to the oven for another couple of minutes until vegetables are almost done.

Cook the elbow macaroni in salty water until they are not quite done. Submerge in ice water to stop the cooking process. Drain. Combine with vegetables
Melt butter in a skillet, stir in the flour on low heat until the color becomes a light brown. Add the milk and keep stirring. Then add spices, stock and cheese. The cheese does not have to melt all they way.
Measure an equal amount of macaroni and vegetables and cheese sauce (e.g. 2 cups) and mix them together in an oven proof dish. Bake at 350 F for about 30 minutes.