Vegetarian

Root Vegetable Mac and Cheese is for Dinner.

Root Vegetable Mac and Cheese takes 15 minutes to prepare.

Root Vegetable Mac and Cheese takes 35 minutes to cook.

Root Vegetable Mac and Cheese makes 6 servings.

The ingredients for Root Vegetable Mac and Cheese are:

salt and pepper
1/2 lb carrots, sliced 1in thick
1/2 lb celery root bulb-trimmed, peeled & cut into 1in cubes, OR
1/2 lb parsnips, peeled and sliced
1 lb whole grain or whole wheat elbow macaroni or other small-cut pasta
4 tbsp butter
1 small onion, finely chopped
2 large cloves garlic, finely chopped
3 tbsp flour
2 c whole milk
1 tbsp Old Bay seasoning
2 1/2 c grated sharp cheddar, about 9 oz
1/2 c pickled vegetables, finely chopped

Here is how you make Root Vegetable Mac and Cheese:

Bring a pot of water to a boil, salt it, add the carrots and parsnips and cook until tender, about 10 min. Drain, transfer to a food processor and puree. Meanwhile, bring a second large pot of water to a boil, salt it, add the pasta and cook until 2 minutes shy of al dente. Drain and return to the pot. While the pasta is working, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook for a few minutes, then whisk in the flour. Whisk in the milk and simmer until thickened, about 3 minutes. Season with salt, pepper and the Old Bay. Add in 2 cups cheddar to melt, stirring in a figure-eight motion with a wooden spoon. Preheat the broiler. Stir the pureed vegetables and cheese sauce into the pasta. Transfer to a casserole dish and top with the remaining 1/2 cup cheddar. Broil until bubbly and brown, about 5 minutes. To serve, top with the pickled vegetables. Number of Servings: 6Recipe submitted by SparkPeople user THININSIDENQT2.

The nutritional information for Root Vegetable Mac and Cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 605.2

• Total Fat: 24.1 g
• Cholesterol: 72.0 mg
• Sodium: 639.3 mg
• Total Carbs: 75.6 g
• Dietary Fiber: 9.7 g
• Protein: 21.2 g