Carrot and Cauliflower Mac and Cheese

  • Prep 40 min
  • Total 60 min
  • Servings 4

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

  • 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.

  • 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 Facts are not available for this recipe
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