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Carrot and Cauliflower Mac and Cheese
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Prep Time:
40 minutes
Total Time:
1 hour
Wholesome carrot and cauliflower mac and cheese: a tasty way to get your veggies in. Ready in just 1 hour!
Ingredients:
  • 1/2 lb carrots, cut into chunks
  • 1/2 lb cauliflower, broken into chunks
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 cup water
  • 1 box (13.25 oz) whole wheat fusilli or other pasta
  • 1/4 cup butter
  • 3/4 cup chopped onions
  • 1 clove garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 3 cups shredded extra-sharp Cheddar cheese (12 oz)
Instructions:
  • Preheat your oven to 400°F. Toss carrots and cauliflower in a bowl with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
  • Roast the vegetables for about 20 minutes, stirring occasionally, until they are beautifully golden and tender. Take them out of the oven and switch the oven setting to broil.
  • In a food processor, add the roasted vegetables and pulse until pureed (some texture is ok). Then, pour in water and blend until nearly smooth. Set aside for later use.
  • Cook the fusilli pasta in a 4-quart Dutch oven or stockpot according to the instructions on the box. Once cooked, drain the pasta and return it to the Dutch oven.
  • In a large skillet, melt butter over medium heat. Sauté onions for 4 minutes until translucent. Add garlic and cook for 1 more minute. Sprinkle flour over the mixture and whisk to combine, cooking for about 1 minute. Gradually pour in milk and cook until the sauce thickens. Add 2 1/2 cups of cheese, stirring until melted. Finally, mix in the vegetable puree.
  • Drizzle the cheesy mixture over the cooked fusilli and gently mix together. Transfer the mixture into individual ovenproof ceramic dishes or a shallow 3-quart ceramic baking dish. Sprinkle the remaining 1/2 cup of cheese evenly on top before baking.
  • Broil 6 inches from heat for 2-3 minutes until cheese is melted.

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