Preheat oven to 425F.
Cook the frozen vegetables according to package instructions. Drain and pat dry. Place on a baking sheet sprayed with nonstick spray in a single line.
21.6 ounces Birds Eye Frozen Vegetables (2 bags)
While vegetables are cooking, prepare the cheese sauce.
Melt the butter in a medium saucepan over medium/low heat.
2 tablespoons salted butter
Add the flour and whisk to combine.
4 tablespoons flour
Whisk in the milk and bring to a low boil. Reduce to a simmer to thicken for about 3-4 minutes. Stir constantly.
2 cups milk
Stir in the cheese in batches, completely melting it before adding more. If the cheese sauce is too thick, add a bit more milk. Stir in salt and pepper to taste.
1.5 cups shredded mozzarella cheese, 1.5 cups shredded sharp cheddar cheese, salt and pepper to taste
Remove cheese sauce from the stovetop and spoon liberally over the vegetables on the sheet pan. Place in the oven and cook for 5 minutes.
Change oven to broil and cook for 1-2 minutes more until cheese starts to bubble. Remove and serve immediately. Enjoy!