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Carrot and Cauliflower Mac and Cheese

  • Prep 40 min
  • Total 60 min
  • Servings 4

Kids and adults will have no problem eating all their vegetables when you serve our carrot and cauliflower mac and cheese. Ready in 60 minutes! MORE + LESS -

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)

Steps

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  • 1
    Heat oven to 400°F. In medium bowl, place carrots and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper to taste; gently mix. Place in single layer on ungreased cookie sheet.
  • 2
    Roast about 20 minutes, stirring once or twice, until vegetables are soft and browned. Remove from oven. Set oven control to broil.
  • 3
    In food processor, place roasted vegetables. Cover; process with on-and-off pulses until pureed. (Mixture will not be completely smooth, but no large pieces should remain.) Add water; puree until almost smooth. Set aside.
  • 4
    In 4-quart Dutch oven or stockpot, cook fusilli in boiling salted water as directed on box. Drain; return to fusilli Dutch oven.
  • 5
    Meanwhile, in 12-inch skillet, melt butter. Add onions; cook and stir 4 minutes. Stir in garlic; cook 1 minute. Sprinkle flour over onion and garlic; stir with whisk to combine. Cook about 1 minute. Slowly beat in milk. Cook until thickened and bubbly. Stir in 2 1/2 cups of the cheese; cook and stir until melted. Stir in vegetable puree.
  • 6
    Pour cheese mixture over cooked fusilli; stir to combine. Divide mixture evenly among 4 to 6 individual ovenproof ceramic baking dishes or into shallow 3-quart ceramic baking dish. Sprinkle remaining 1/2 cup cheese evenly over tops.
  • 7
    Broil about 6 inches from heat 2 to 3 minutes or just until cheese is melted.

Expert Tips

  • Use your favorite pasta shape—or one that you know your kids will love!
  • Boil the vegetables instead of roasting them. If you boil them, you won’t need the extra 1/2 cup of water added in when you puree them.

Nutrition Information

No nutrition information available for this recipe

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