) Preheat the oven to 425°F. Line two baking pans with silicone mats or parchment paper.

) Divide the vegetables evenly in a single layer between the two prepared pans.

) Sprinkle with onion powder and black pepper. Roast until the vegetables are tender and slightly caramelized, 45 to 60 minutes, turning the veggies with a metal spatula about halfway through.

When the vegetables are done roasting, remove them from the oven and set aside.

FOR THE MAC 'N CHEESE:

) Put 2 cups of the roasted vegetables into a high-powered blender. Add the Light Vegetable Broth, nutritional yeast, lemon juice, miso paste, mustard, onion powder, garlic powder, paprika, and turmeric. Blend until very smooth.

) Taste and adjust the seasonings, if necessary. Add more broth if needed to reach your desired consistency. Set the sauce aside.

) Cook the macaroni according to package instructions in a large pot of boiling water until al dente. Drain well and return to the pot. Add the remaining roasted vegetables and the sauce, stirring gently over low heat to combine and heat through. Serve hot.