Preheat oven to 435 degrees F.

Toss together in a large bowl the carrots, zucchini, garlic, eggplant, red bell pepper, onion , vegetable broth, thyme, salt and pepper. Spread the mixture in a single layer on a large baking sheet lined with parchment or foil.

Roast for about 35 minutes or until golden brown and tender-crisp. Set aside.

Bring a large pot of salted water to a boil.

Make the cheese sauce: Heat the oil in a large saucepan over medium heat. Add the flour and cook, stirring for about 1 minute. Slowly whisk in the milk and continue whisking gently until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Add the mustard, cheddar and parmesan cheeses, salt and pepper and whisk until smooth. Remove from heat.

Meanwhile, cook the macaroni in the boiling water until al dente, about 8 minutes. Drain well and add to the cheese sauce. Add the roasted vegetables and stir to combine.