Ingredients:

  • 2 cups (300g) cauliflower florets
  • 1 cup (130g) carrots, peeled and chopped
  • 1/2 cup (75g) onion, diced
  • 1 cup (240ml) vegetable broth
  • 1 lb (450g) elbow macaroni
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 1/2 cup (120ml) whole milk
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 cup (50g) Panko breadcrumbs
  • 1 tbsp (14g) melted butter

Instructions:

  1. Steam or boil the cauliflower, carrots, and onion in the vegetable broth until fork-tender (about 8–10 minutes). Transfer the softened vegetables and a splash of the cooking liquid into a blender and process until completely smooth.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook for 2 minutes less than the package directions to achieve an al dente texture. Drain and set aside.
  3. In a large skillet over medium-low heat, melt 2 tbsp of butter. Stir in the vegetable puree, garlic powder, and smoked paprika. Slowly whisk in the whole milk and shredded cheeses, stirring constantly until melted and smooth.
  4. Fold the cooked pasta into the cheese sauce until evenly coated. Pour the mixture into a 9x13 inch baking dish.
  5. Combine Panko breadcrumbs with 1 tbsp melted butter and sprinkle evenly over the pasta. Bake at 375°F (190°C) for 15 minutes until the topping is golden brown.