Carrot and Cauliflower Mac and Cheese

Blogger Deborah Harroun of Taste and Tell shows you how to add a healthy dose of vegetables to a kid favorite. Learn to make this recipe with our how-to article.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

95247c27-9e20-4703-aca0-8ebef0e66a2b

Prep Time 40 min
Total Time 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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.