Carrot and Cauliflower Mac and Cheese

 

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)

• 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.