CARROT AND CAULIFLOWER MAC AND CHEESE

Carrot and Cauliflower Mac and Cheese image

Provided by Deborah Harroun

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 12

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:

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.
Roast about 20 minutes, stirring once or twice, until vegetables are soft and browned. Remove from oven. Set oven control to broil.
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.
In 4-quart Dutch oven or stockpot, cook fusilli in boiling salted water as directed on box. Drain; return to fusilli Dutch oven.
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.
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.
Broil about 6 inches from heat 2 to 3 minutes or just until cheese is melted.

Nutrition Facts : ServingSize 1 Serving