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Root Vegetable Mac and Cheese | www.tasteandtellblog.com

Root Vegetable Mac and Cheese


  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x

Description

Add not only another level of flavor, but some extra nutrition when you add pureed root vegetables to this delicious macaroni and cheese from The Rachael Ray Show.


Scale

Ingredients

  • salt and pepper
  • 1/2 pound carrots, peeled and sliced 1-inch thick
  • 1/2 pounds parsnips, peeled and sliced 1-inch thick
  • 1 pound whole grain or whole wheat small-cut pasta
  • 4 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups milk
  • 2 teaspoons mustard powder
  • 2 1/2 cups grated extra-sharp cheddar cheese
  • 1/2 cup pickled vegetables, finely chopped

Instructions

  1. Bring a pot of water to a boil. Salt it and add the carrots and parsnips. Cook until tender, about 10 minutes. Drain and transfer to a food processor; puree until smooth.
  2. Meanwhile, bring another large pot of salted water to a boil. Add the pasta and cook until just short of al dente. Drain and return the pasta to the pot.
  3. While the pasta is cooking, melt the butter in a large pan over medium heat. Add in the onions and cook until softened, a few minutes. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and allow to cook for 1 minute. Whisk in the milk and simmer until thickened, about 3 minutes.
  4. Season the sauce with the mustard powder, salt and pepper. Add in 2 cups of the cheese, stirring with a wooden spoon until completely melted.
  5. Preheat the broiler. Stir the pureed vegetables and the cheese sauce into the pasta. Transfer to a casserole dish and top with the remaining 1/2 cup of cheddar. Broil until the cheese is melted and bubbly, about 5 minutes. Serve topped with the pickled vegetables.
  6. —————–
  7. adapted from The Rachael Ray Show