Ingredients
Mac and Cheese Ingredients
- 8 oz short pasta
- 2 cups cauliflower florets (about ½ head cauliflower)
- 1 cup cubed sweet potatoes (about ½ inch, peeled)
- 1¼ cups full-fat milk (dairy or dairy free, divided – I used coconut milk)
- 2 tbsp ghee (or butter)
- 1 tbsp arrowroot starch (or flour)
- 1½ cup 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 keep some starch for the sauce to cling to.
- Steam the vegetables: Place cauliflower florets and sweet potato cubes in a steamer basket over 1½ cups of boiling water in a large saucepan. Cover and simmer for 8-10 minutes until the vegetables are fork-tender.
- Blend the veggie puree: Transfer the steamed cauliflower and sweet potatoes into a blender along with ½ cup of milk. Blend until very smooth to create a creamy vegetable base for the cheese sauce.
- Make the roux and cheese sauce: Heat a large pot over medium heat and add the ghee and arrowroot starch. Whisk until combined and a roux is formed. Gradually add ¾ cup of milk while whisking continuously until the mixture starts to boil and thicken.
- Add cheese and flavorings: Reduce heat to low and stir in the shredded cheddar cheese, blended veggie mixture, garlic powder, dijon mustard, salt, and black pepper. Keep stirring until the cheese melts and the sauce is smooth and creamy.
- Combine pasta and sauce: Remove the pot from heat and fold in the cooked pasta, mixing well to ensure every piece is coated with the cheesy vegetable sauce. Taste and adjust salt if needed.
- Serve or broil: Serve immediately as a creamy mac and cheese, or transfer to a baking dish and broil for 5 minutes to brown the top for added texture and flavor.
Notes
- Using coconut milk gives a dairy-free option, but you can substitute with any full-fat milk for creaminess.
- The arrowroot starch thickens the cheese sauce without adding gluten; cornstarch can be used as well.
- Broiling the mac and cheese is optional but adds a lovely golden crust.
- For added flavor, consider mixing in finely chopped cooked bacon or a pinch of smoked paprika.
- This recipe is great for meal prep and reheats well in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
