Ingredients:
- 1 cup (120g) carrots, peeled and diced
- 1 cup (100g) cauliflower florets
- ½ cup (60g) yellow squash, peeled and diced
- 1 tbsp (15ml) olive oil
- ¼ tsp (1.5g) salt
- 2 tbsp (28g) unsalted butter
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 2 cups (225g) sharp cheddar cheese, freshly grated
- ¼ tsp (1.5g) garlic powder
- ¼ tsp (1.5g) onion powder
- 1 lb (450g) elbow macaroni
- ½ cup (120ml) reserved pasta water
Instructions:
- Preheat oven to 400°F (200°C). Toss carrots, cauliflower, and squash with olive oil and salt on a baking sheet.
- Roast vegetables for 15–20 minutes until the edges are slightly browned.
- Transfer roasted vegetables into a blender. Add a splash of warmed milk and blend on high until completely smooth.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
- Slowly pour in the remaining warm milk, whisking constantly until the sauce thickens and bubbles.
- Reduce heat to low. Stir in the garlic powder, onion powder, and the roasted veggie puree until fully integrated.
- Fold in the grated cheddar cheese one handful at a time, stirring until the sauce is a glossy, uniform gold.
- Boil the pasta in salted water until al dente. Reserve some pasta water, drain the pasta, and toss with the cheese sauce, adding reserved water if needed to reach desired consistency.