FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
cups
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Ingredients
- 16 ounces elbow macroni cooked per package instructions
- 1 tablespoon oil of choice
- 1 small yellow onion thinly sliced
- 1 clove garlic minced
- 3 cups carrots roughly chopped, approximately 1 inch in size
- 2 cups cauliflower roughly chopped
- 4-5 cups vegetable broth or broth of choice
- 1/2 cup milk of choice
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 cup shredded, sharp cheddar cheese
- salt and pepper to taste
- 1/2 cup Italian seasoned panko breadcrumbs
Ingredients
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Instructions
- Preheat oven to 350 degrees. Cook macaroni per package instructions. Drain and rinse with cool water. Set aside.
- Heat the oil in a large skillet over medium heat. Add onions, sauteing over medium low heat until fragrant and golden, about 15 minutes. Add in garlic and saute for additional 5 minutes.
- Bring broth to a boil. Add carrots and cook for 5 minutes. Then add cauliflower and cook for additional 5-10 minutes or until fork tender. Drain, reserving 1/2 cup broth. Transfer carrots and cauliflower to the blender. Add the onions, garlic, milk, salt, mustard, 1/2 cup cheddar, and reserved broth and puree until smooth and creamy. Add additional salt and pepper to taste.
- Pour the sauce over the cooked noodles, stirring well and transfer to a baking dish. Add remaining shredded cheese over the top with panko breadcrumbs.
- Place in the oven and cook until cheese and breadcrumbs start to brown, approximately 25 minutes. Serve hot.
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