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Veggie Mac and Cheese Recipe

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4.3 from 3 reviews

This Veggie Mac and Cheese is a creamy, comforting dish that combines roasted sweet potatoes, cauliflower, bell pepper, and onion with a cheesy sauce made from shredded cheddar and spices. The vegetables are roasted to bring out their natural sweetness and then blended into a smooth sauce, which is combined with elbow macaroni for a wholesome, delicious meal perfect for family dinners or meal prep.

Ingredients

Vegetables

  • 1 medium sweet potato, peeled and diced
  • 1 medium cauliflower, chopped
  • 1 red bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 tablespoon oil
  • 1/2 teaspoon salt

Cheese Sauce

  • 1 cup milk of choice
  • 2 teaspoons garlic powder
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch or arrowroot starch
  • 2 cups shredded cheddar cheese
  • 16 ounces elbow macaroni pasta

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potato, chopped cauliflower, red bell pepper, and yellow onion with 1 tablespoon of oil and 1/2 teaspoon salt. Spread them evenly on a baking sheet and roast for 30-35 minutes until the vegetables are tender and slightly caramelized.
  2. Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta cooking water and set aside.
  3. Blend the Sauce: Transfer the roasted vegetables to a blender. Add 1 cup of milk, 2 teaspoons garlic powder, 2 teaspoons Dijon mustard, 2 teaspoons cornstarch, and 2 cups shredded cheddar cheese. Blend the mixture until completely smooth and creamy, adding a splash more milk if needed to help blend.
  4. Heat the Sauce: Pour the blended sauce into the same pot used for the pasta. Warm it over medium-low heat, stirring frequently until the sauce is heated through and begins to thicken.
  5. Combine: Add the cooked pasta into the warm cheese sauce. Stir to coat all the pasta evenly. Gradually add the reserved pasta water, a little at a time, to thin the sauce to your desired consistency. Taste and add extra salt and black pepper if desired. Serve warm and enjoy!

Notes

  • If serving to babies or toddlers, omit the Dijon mustard and black pepper to avoid any spicy flavor.
  • You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Blend and heat when ready to serve.
  • Keep the reserved pasta water to adjust and loosen the sauce without making it watery. Add gradually until the texture is perfect.
  • If your blender struggles with thick sauces, add a small amount of extra milk to help the blending process.

Find it online: https://flavorspath.com/veggie-mac-and-cheese-recipe/