Veggie Mac Cheese (Printable Version)
Tender roasted vegetables blend with creamy cheddar sauce, perfectly coating elbow macaroni for a hearty meal.
# Ingredients Required:
→ Vegetables
01 -
1 medium sweet potato, peeled and diced
02 -
1 medium cauliflower, chopped
03 -
1 red bell pepper, chopped
04 -
1 small yellow onion, chopped
→ Sauce and Seasoning
05 -
1 tablespoon vegetable oil
06 -
1/2 teaspoon salt
07 -
1 cup milk of choice
08 -
2 teaspoons garlic powder
09 -
2 teaspoons Dijon mustard
10 -
2 teaspoons cornstarch or arrowroot starch
11 -
2 cups shredded cheddar cheese
→ Pasta
12 -
450 grams elbow macaroni pasta
# Guide to Cooking:
01 -
Preheat oven to 200°C. Toss sweet potato, cauliflower, onion, and red bell pepper with oil and salt. Spread evenly on a baking sheet and roast for 30-35 minutes until tender.
02 -
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions. Reserve 240 ml (1 cup) of pasta water before draining.
03 -
Transfer roasted vegetables to a blender. Add Dijon mustard, garlic powder, cornstarch, milk, and shredded cheddar cheese. Blend until completely smooth.
04 -
Pour the blended sauce into the pasta pot. Heat over medium-low heat, stirring continuously until warmed through and slightly thickened.
05 -
Add cooked pasta to the sauce and stir to combine. Gradually add reserved pasta water to adjust sauce consistency as needed. Season with additional salt and black pepper to taste. Serve warm.
# Extra Suggestions:
01 -
Use any milk type you prefer: dairy, almond, soy, or oat milk work well. For extra heat, add a pinch of red pepper flakes to the sauce.