Whisk together the oil and herbs together is a small bowl.
Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
Arrange the coated vegetables into a single layer onto the baking sheet.
Roast in the preheated oven, until browning and the carrots and potatoes begin to soften and become fork tender, about for 15 to 20 minutes.
Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.
While the pasta and vegetables are cooking, make the cheese sauce
Melt butter in a small saucepan over medium-low heat. Add the flour cook, stirring constantly with a wooden spoon, for two minutes.
Gradually add the milk into the pot, whisking constantly to avoid lumps. Slowly bring the mixture to a boil, stirring while it thickens.
Reduce the heat; continue to stir and simmer for about 2 more minutes.
Add ½ each of both the cheddar and Gruyère cheeses; stir until melted.
Toss the pasta and the vegetables together in an ovenproof casserole dish.
Pour the sauce over the pasta and veggies and top with the remaining cheeses. Bake for 15 to 20 minutes until the cheese is brown and bubbling.
Notes
Try to cut all of the vegetables to the same size. This will help ensure they are all done in the same amount of time.Use the broiler to speed up cooking and brown the cheese faster.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!