Description
A kid-friendly Hidden Veggie Mac and Cheese that cleverly incorporates steamed cauliflower and sweet potatoes into a creamy, cheesy pasta sauce. This comforting dish blends vegetables into a smooth puree, offering a nutritious twist on a classic favorite that’s ready in just 30 minutes.
Ingredients
Pasta and Vegetables
- 8 oz short pasta
- 2 cups cauliflower florets (about ½ head cauliflower)
- 1 cup cubed sweet potatoes (½ inch pieces, peeled)
Sauce
- 1¼ cups full-fat milk (dairy or dairy free, divided – coconut milk used)
- 2 tbsp ghee (or butter)
- 1 tbsp arrowroot starch (or flour)
- 1½ cups shredded extra sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp sea salt (or more to taste)
- 1/8 tsp ground black pepper
Instructions
- Cook the pasta: Boil salted water and cook the short pasta according to package instructions until slightly al dente. Drain the pasta and set aside without rinsing to preserve its starchiness.
- Steam the vegetables: Fill a large saucepan with 1½ cups water and place a steamer basket inside. Add cauliflower florets and cubed sweet potatoes to the basket, cover, and bring water to a boil. Reduce heat to a simmer and steam for 8-10 minutes until the vegetables are fork-tender.
- Make the veggie puree: Transfer the steamed cauliflower and sweet potatoes into a blender, add ½ cup of the milk, and blend until completely smooth and creamy.
- Prepare the roux and sauce base: Heat a large pot over medium heat on the stovetop. Add ghee and arrowroot starch, whisking constantly to create a smooth roux. Gradually add ¾ cup of milk while whisking, and continue whisking until the mixture comes to a boil and thickens slightly.
- Add cheese and seasonings: Lower the heat to the lowest setting. Stir in the shredded cheddar cheese, the blended veggie puree, garlic powder, dijon mustard, sea salt, and black pepper. Keep stirring gently until the cheese is fully melted and the sauce is smooth.
- Combine pasta with sauce: Remove the pot from heat, add the cooked pasta, and stir thoroughly to combine the pasta with the creamy vegetable cheese sauce. Taste and adjust salt as needed.
- Serve or broil: Serve the mac and cheese immediately, or transfer it to a baking dish and broil for 5 minutes if you prefer a browned, crispy top layer.
Notes
- Use full-fat milk or coconut milk for a richer sauce and better texture.
- Do not rinse pasta after cooking to help the sauce cling better.
- Arrowroot starch can be substituted with all-purpose flour if needed.
- Broiling is optional but adds a delicious crispy topping.
- Vegetables can be adjusted according to preference; cauliflower and sweet potato provide a mild and creamy flavor that works well.
- Keep stirring the sauce to avoid lumps when adding cheese and puree.
