Roasted Vegetable Mac & Cheese

WHAT YOU'LL NEED

• 2 cups (500 mL) broccoli florets
• 2 large carrots, peeled and sliced diagonally (2 cups/ 500 mL)
• 1 large red bell pepper, diced (1-1/4 cups/ 300 mL)
• 2 Tbsp. (30 mL) olive oil or Becel Olive Plus™ Oil Blend
• 1 package Knorr ® Alfredo Pasta Sauce Mix
• 1 3/4 cups (425 mL) 2% milk
• 1 1/2 cups (375 mL) low-fat shredded cheddar cheese, divided
• 1/4 cup (60 mL) panko bread crumbs
• 8 ounces (227 g) whole-wheat elbow macaroni, cooked according to package directions