Roast Vegetables with Cheese Sauce

Again, I've found myself using Pinterest to mark a good idea and to find inspiration. A recent inspiration from the world of Pins and Likes and Re-Pins was a 'Choose Your Cheese - Cheese Sauce"?. I love cheese. And I love choices and a recipe designed for making substitutes.

I won't go into details on roasting veggies, as it's a fairly self-explanatory concept. This particular dish I threw into the oven a few sweet potatoes, carrots, an onion, bell pepper and some chunks of ham. The veggies had been coated in olive oil, salt and pepper. I left the veggies and ham in the oven until they were cooked through and tender (the sweet potatoes in particular). I also served this dish with rice - Rice, Veggies and Ham, Topped with Cheese Sauce.

As for the Cheese Sauce, it was quite simple and quick to put together. Specific measurements can be found here, however, I'm notorious for simply reading an ingredient list and throwing together the amount I deem acceptable for the time being (or available at the time). Therefore, my cheese sauce looked more like this: Milk, about 1/2 cup (not sure because we were about out, so just dumped the rest of the carton in), melt 2-3 Tbsp. Butter in the milk, whisk in about 2-3 Tbsp. Flour. Heat on stove top, add shreeded cheese (Cheddar for me) about a cup or two, dash of salt, pepper, cayenne pepper and nutmeg. Ensure the cheese has melted and the sauce is your desired consistency, viola - you are finished!