Hidden Veggie Mac and Cheese

Steps

1. 1

   Preheat the oven to 425°F (220 °C).

2. 2

   Place the cubed sweet potatoes, chopped yellow squash and onion, and cauliflower florets on a baking sheet. Toss with the olive oil, garlic powder, paprika, salt, and black pepper.

3. 3

   Spread the vegetables into an even layer and roast for 35–45 minutes, stirring halfway through, until tender and the onions are lightly caramelized.

   Start 45-minute timer
4. 4

   While the vegetables roast, cook the elbow macaroni according to the package directions, stopping 1 minute before the recommended cooking time. Reserve 1 cup of the pasta water, then drain the macaroni.

   Start 1-minute timer
5. 5

   Transfer the roasted vegetables to a blender. Add 1½ cups milk and the broth, then blend until smooth. Add an additional ¼–½ cup milk if needed until the purée has the consistency of a thick soup.

6. 6

   Melt the butter in a large pot over medium heat.

7. 7

   Whisk in the flour and cook for 1–2 minutes.

   Start 2-minute timer
8. 8

   Slowly whisk in the 2 cups milk. Cook for about 4–5 minutes, whisking as needed, until the mixture thickens.

   Start 5-minute timer
9. 9

   Stir in the Dijon mustard, if using, along with the garlic powder, onion powder, paprika, black pepper, and salt.

10. 10

    Add the freshly shredded cheddar cheese and stir until it has melted and the sauce is smooth.

11. 11

    Stir the vegetable purée into the cheese sauce. Add reserved pasta water or a splash of milk as needed to thin the sauce.

12. 12

    Fold the cooked macaroni into the vegetable cheese sauce until evenly coated.

13. 13

    For the optional baked finish, transfer the macaroni and cheese to a greased 9×13-inch baking dish.

14. 14

    Bake at 375°F (190 °C) for 20–25 minutes, until bubbly. Broil for the final 2–3 minutes for a golden, crispy top.

    Start 25-minute timer
15. 15

    Alternatively, serve the macaroni and cheese directly from the stovetop without baking.