Tomato and Broccoli Mac and Cheese

This was a great one-dish meal -- perfect for the weekend lunch, or a weeknight meal. I loved all the vegetables -- they really made the dish lighter, and not too thick. This has just the right amount of cheese!

3 C broccoli florets
1 C grape or cherry tomatoes
8 ounces uncooked penne (or pasta of your choice)
1 T butter
1 1/2 T all-purpose flour
1 1/4 C non-fat milk
1 C reduced-fat cheddar, shredded
1/4 C thinly sliced green onions
1/2 t. salt
1/4 t. black pepper

Preheat oven 350*.

Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm.

Place tomatoes on a baking sheet lined with aluminum foil. Broil for 10 minutes, or until the tomatoes start to blister.

Cook pasta in boiling water in a large pot for 8 minutes, or until al dente. Drain and keep warm. Wipe pan with paper towels, then return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat.

Add cheese, stir until smooth. Stir in sliced green onions and the remaining ingredients. Combine with broccoli and pasta.

Add all ingredients to a large baking dish. Bake for 20 minutes, or until golden-brown on top.