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Chef Taha Ayad's Recipe Veggie Mac & Cheese with creamy roasted vegetable sauce

Veggie Mac & Cheese

This creamy Veggie Mac & Cheese blends roasted sweet potato, cauliflower, red bell pepper, and onion into a smooth cheddar sauce that coats every bite of pasta.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium sweet potato peeled and diced
  • 1 medium cauliflower cut into florets
  • 1 red bell pepper chopped
  • 1 small yellow onion chopped
  • 1 tbsp oil
  • ½ tsp salt plus more to taste
Pasta and Cheese Sauce
  • 16 oz elbow macaroni pasta
  • 1 cup milk
  • 2 tsp garlic powder
  • 2 tsp Dijon mustard
  • 2 tsp cornstarch or arrowroot starch
  • 2 cups cheddar cheese finely shredded
  • 1 cup reserved pasta cooking water use as needed
  • black pepper to taste

Equipment

  • Large Rimmed Baking Sheet
  • Large Pot
  • Colander
  • High-Powered Blender
  • Measuring Cups and Spoons
  • Wooden Spoon or Silicone Spatula

Method
 

  1. Preheat the oven to 400°F and spread the sweet potato, cauliflower, red bell pepper, and onion on a large rimmed baking sheet.
  2. Toss the vegetables with the oil and salt, then arrange them in a single layer with space between the pieces.
  3. Roast the vegetables for 30 to 35 minutes, stirring once if needed, until the sweet potato and cauliflower are very tender.
  4. While the vegetables roast, cook the elbow macaroni according to the package directions.
  5. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
  6. Transfer the roasted vegetables to a blender and add the milk, garlic powder, Dijon mustard, cornstarch, and shredded cheddar cheese.
  7. Blend until the sauce is completely smooth, stopping to scrape down the sides as needed.
  8. Pour the sauce into the pot used for the pasta and heat it over medium-low, stirring often until warmed through and slightly thickened.
  9. Add the cooked pasta and toss until every piece is evenly coated.
  10. Stir in the reserved pasta water a few tablespoons at a time until the sauce reaches the desired consistency.
  11. Season with additional salt and black pepper to taste, then serve warm.

Notes

  1. Shred the cheddar from a block for the smoothest sauce.
  2. Roast the vegetables until they are fully tender to prevent a grainy texture.
  3. Keep the sauce over medium-low heat and avoid boiling, which can cause the cheese to separate.
  4. The sauce thickens as it sits, so make it slightly looser than your preferred serving consistency.
  5. Store leftovers in the refrigerator for 3 to 4 days and reheat with a splash of milk or water.
  6. The sauce can be frozen separately from the pasta for up to 2 months.
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