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.
Total Time 30 minutesminutes
Servings 4to 6 servings
Author Deborah Harroun
Ingredients
salt and pepper
1/2poundcarrotspeeled and sliced 1-inch thick
1/2poundsparsnipspeeled and sliced 1-inch thick
1poundwhole grain or whole wheat small-cut pasta
4tablespoonsbutter
1small onionfinely chopped
2clovesgarlicminced
3tablespoonsflour
2cupsmilk
2teaspoonsmustard powder
2 1/2cupsgrated extra-sharp cheddar cheese
1/2cuppickled vegetablesfinely chopped
Instructions
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.
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.
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.
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.
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.