Ingredients:

  • 2 cups (300g) cauliflower florets
  • 1 cup (150g) butternut squash, cubed
  • 1 medium (60g) carrot, peeled and sliced
  • 2 cups (480ml) whole milk
  • 2 cups (225g) sharp yellow cheddar cheese, freshly shredded
  • 2 tbsp (30g) unsalted butter
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) dry mustard powder
  • 1 lb (454g) elbow macaroni or shells
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Place 300g cauliflower, 150g squash, and 60g carrot in a steamer basket until they are completely fork tender and falling apart. Note: This usually takes about 10-12 minutes.
  2. Cook 454g elbow macaroni in heavily salted water until just al dente with a slight bite. Note: They will soften further when mixed with the hot sauce.
  3. Transfer the hot veggies into a blender with 480ml whole milk until the mixture is perfectly smooth with no visible specks.
  4. Pour the veggie milk mixture into a saucepan over medium low heat until it begins to steam gently.
  5. Whisk in 30g butter, 2g garlic powder, 2g dry mustard, salt, and white pepper until the butter is fully melted and incorporated.
  6. Add 225g freshly shredded cheddar in small handfuls until each batch is fully melted before adding the next.
  7. Drain the pasta and return it to the large pot, then pour the cheese sauce over the top until every noodle is heavily coated and glistening.
  8. If the sauce seems too thin, let it sit for 3 minutes until the starches settle and the sauce clings to the spoon.
  9. Give it a final stir and add a pinch more salt if needed until the cheese flavor really pops.
  10. Dish it out into warm bowls while the sauce is still at its creamiest peak.