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Carrot and Cauliflower Mac and Cheese

Posted by on Jul. 16, 2013 at 6:37 PM
  • 7 Replies

   Carrot and Cauliflower Mac and Cheese from the Betty Crocker site!

      

You Need:

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)

To Make:

  • 1Heat 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.
  • 2Roast about 20 minutes, stirring once or twice, until vegetables are soft and browned. Remove from oven. Set oven control to broil.
  • 3In 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.
  • 4In 4-quart Dutch oven or stockpot, cook fusilli in boiling salted water as directed on box. Drain; return to fusilli Dutch oven.
  • 5Meanwhile, 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.
  • 6Pour 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.
  • 7Broil about 6 inches from heat 2 to 3 minutes or just until cheese is melted.

Tips:

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.

Info:

  • PREP TIME 40 Min
  • TOTAL TIME 60 Min
  • SERVINGS 4
by on Jul. 16, 2013 at 6:37 PM
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Replies (1-7):
Sisteract
by Silver Member on Jul. 16, 2013 at 6:58 PM

Bookmarking

ceciliam
by on Jul. 18, 2013 at 10:53 PM

I love adding pureed cauliflower and zucchini or pureed sweet potato and carrots to my mac & cheese.

lalasmama2007
by on Jul. 18, 2013 at 11:27 PM
Sounds interesting.
Bmat
by Bronze Member on Jul. 19, 2013 at 10:25 AM

Thank you for the recipe! I like how it combines a favorite- mac and cheese, with roasted veggies- another favorite!

Bmat
by Bronze Member on Jul. 19, 2013 at 10:26 AM

I don't think I'd puree the veggies, though, I'd dice them.

terri76
by Gold Member on Jul. 22, 2013 at 8:26 PM

This sounds yummy!!! Think i am going to try this one!!

kaybear123
by Kayla on Jul. 24, 2013 at 9:39 PM

Yum

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