Ingredients:

  • 450 g (1 pound) elbow macaroni or small pasta shape
  • 2 liters (8 cups) water, for boiling
  • 1 tablespoon salt, for pasta water
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups (approximately 250 g) peeled and diced butternut squash (about 1/2 small squash)
  • 2 cups (approximately 250 g) cauliflower florets (about 1/2 small head)
  • 1 cup (approximately 120 g) shredded carrots
  • 4 cups (1 liter) whole milk, warmed
  • 1/4 cup (30 g) all-purpose flour
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional, for a subtle kick)
  • Salt and freshly ground black pepper, to taste
  • 3 cups (300 g) sharp cheddar cheese, freshly shredded
  • 1 cup (100 g) Gruyere or Monterey Jack cheese, freshly shredded
  • Fresh parsley, chopped (optional garnish)
  • A sprinkle of extra smoked paprika (optional garnish)

Instructions:

  1. Bring 2 liters (8 cups) of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the 450 g (1 pound) elbow macaroni. Cook according to package directions until al dente. Drain well and set aside.
  2. Prepare all vegetables: peel and dice the butternut squash, cut the cauliflower into florets, shred the carrots, finely dice the yellow onion, and mince the garlic.
  3. In the same large pot used for pasta (or a separate one if preferred), melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Add the diced butternut squash and cauliflower florets to the pot with the onion and garlic. Sauté, stirring occasionally, until the vegetables are tender and slightly caramelized, about 8-10 minutes. Add the shredded carrots and cook for an additional 2-3 minutes until softened.
  5. Sprinkle 1/4 cup (30 g) of all-purpose flour over the cooked vegetables. Stir continuously for 1-2 minutes to create a roux, ensuring the flour is fully incorporated and cooked.
  6. Gradually whisk in 4 cups (1 liter) of warmed whole milk until the sauce begins to thicken and is smooth. Bring to a gentle simmer, stirring often.
  7. Using an immersion blender, blend the sauce directly in the pot until it is completely smooth and velvety, with no discernible vegetable pieces. Alternatively, carefully transfer the sauce to a standard blender and process until smooth, then return to the pot.
  8. Stir in 1 teaspoon of dry mustard powder, 1/2 teaspoon of smoked paprika, and a pinch of cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste.
  9. Remove the pot from the heat. Gradually add 3 cups (300 g) of freshly shredded sharp cheddar cheese and 1 cup (100 g) of freshly shredded Gruyere or Monterey Jack cheese, stirring continuously until all the cheese is completely melted and the sauce is smooth and creamy.
  10. Add the cooked and drained elbow macaroni to the cheese sauce. Stir gently but thoroughly to ensure all the pasta is evenly coated with the hidden veggie cheese sauce.
  11. Serve the Velvety Hidden Veggie Mac and Cheese hot. Garnish with chopped fresh parsley and an extra sprinkle of smoked paprika, if desired.