Mac and Cheese with Roasted Vegetables recipe | PCC Community Markets

Ingredients

• 1/2 pound carrots, cut into 3-inch sticks
• Olive oil
• 1 large red bell pepper, cut into 2- or 3-inch strips
• 1 small onion, thinly sliced
• Salt and pepper, to taste
• 4 ounces hazelnuts
• 4 ounces macadamia nuts
• 1 pound gemelli pasta
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces smoked mozzarella cheese, shredded
• 4 ounces chèvre cheese, crumbled
• 5 to 6 green onions, thinly sliced diagonal cuts
• Extra virgin olive oil, for serving (optional)