Roasted Summer Vegetable Mac + Cheese

• 4 sweet corn ears, fresh
• 1 red bell pepper chopped
• 1 onion chopped, sweet
• 1 zucchini chopped, small
• 1 summer squash chopped, small
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

mac and cheese

• 1/2-3/4 pound whole wheat shell pasta
• 2 tablespoons butter unsalted
• 2 tablespoons flour
• 2 1/2 cups milk preferably 2% or whole
• 8 ounces havarti cheese freshly grated
• 8 ounces White Cheddar Cheese freshly grated
• 2 ounces Parmesan Cheese freshly grated
• 1 garlic minced, clove
• 1/3 cup panko bread crumbs
• 1/4 cup bread crumbs seasoned, fine
• 1 avocado sliced for serving