Meatless Monday: Hidden Vegetable Mac and Cheese

Meatless Monday is back with another great "hidden vegetable" recipe - cheesy, comforting macaroni and cheese! As with my Hidden Vegetable Broccoli Cheddar Soup, fresh vegetables get roasted then blended into a creamy sauce you will be shocked to learn doesn't have cream or milk. Then two types of cheese get mixed in with some smoked paprika for outstanding flavor. Cooked pasta (I used shells) then takes a bath in the luscious sauce and it all gets baked with a crisp breadcrumb topping.

The magical sauce includes roasted cauliflower, carrots, onion and garlic. Cauliflower is the main source of creaminess and thickness while the carrots add a slight earthy flavor and a touch of sweetness. The carrots also give us that traditional boxed orange mac and cheese color. You may be wondering if the whole dish tastes like vegetables? Nope! You will hardly know they are there.

Hidden Vegetable Mac and Cheese
Serves approximately 8

Ingredients

• 1 medium head cauliflower

• 3 - 4 medium carrots (10 ounces), halved and cut into 1/2 inch slices

• 2 large cloves garlic

• 1/2 sweet onion, quartered

• 2 tablespoons olive oil

• 1 pound short cut pasta

• 3 1/2 cups vegetable broth

• 1/2 teaspoon smoked paprika

• 2 cups shredded extra sharp cheddar cheese (I always use Cabot Seriously Sharp Cheddar)

• 1 cup shredded Gruyere cheese

• 1/2 cup seasoned Panko breadcrumbs

• Salt and pepper, for seasoning

Directions

Preheat the oven to 400 degrees and line a large baking sheet with parchment paper

Cut the cauliflower into florets and cut the inner core into small pieces

Toss the cauliflower, carrots, onion and whole garlic cloves with 2 tablespoons olive oil. Season with 1/4 teaspoon salt and pepper

Roast for approximately 30 minutes or until tender and lightly browned

While the vegetables are roasting, boil a large pot of salted water. Add the pasta and cook until al dente - I cooked for 5 minutes. Drain and set aside

When the vegetables are done cooking, let them cool for a few minutes then add to a blender with the vegetable broth

Blend the vegetables until completely smooth and creamy

Add the sauce to a large bowl and season with 1/2 teaspoon salt, pepper to taste and smoked paprika. Stir in the cheese (it is OK if it doesn't all melt)

Add the pasta to the bowl and carefully stir. Pour the mixture into a 9 x 13 baking dish and top with breadcrumbs and extra cheese, if desired

Bake for 30 minutes and allow to cool for about 5 minutes before serving