Description
Creamy, cheesy, and completely kid-approved, this hidden veggie mac and cheese sneaks in cauliflower and sweet potatoes without sacrificing flavor. Perfect for picky eaters, it’s gluten-free adaptable and loaded with nutrients, making it an ideal family meal for any day of the week.
Ingredients
8 oz short pasta (elbow, macaroni, or shells; gluten-free if desired)
2 cups cauliflower florets (about ½ head)
1 cup sweet potato, peeled and cubed (½-inch pieces)
1¼ cups full-fat milk (dairy or dairy-free, like coconut milk), divided
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 in salted boiling water until just al dente. Drain and set aside without rinsing.
In a saucepan, place a steamer basket with 1½ cups water. Add cauliflower and sweet potato. Cover and steam for 8–10 minutes, until fork-tender.
Transfer veggies to a blender with 1/2 cup milk. Blend until smooth and creamy.
In a large pot, melt ghee over medium heat. Whisk in arrowroot starch to form a roux. Slowly add the remaining 3/4 cup milk, whisking constantly until it begins to boil.
Lower the heat and stir in shredded cheddar, veggie purée, garlic powder, Dijon, salt, and pepper. Mix until cheese is melted and sauce is smooth.
Stir in the cooked pasta. Mix well to coat. Taste and adjust salt if needed.
Serve immediately, or transfer to a baking dish and broil for 5 minutes until golden on top.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
