This variation of mac and cheese is chock full of vegetables, they actually make the sauce. It is definitely healthier than most mac and cheese and to me tastes just as nice. You can try any vegetable puree that you like, but my favourite is kohlrabi, so Ive listed that in the ingredients. I got the idea for this from the chowvida blog: http://chowvida.wordpress.com/2012/03/12/macinsquash/
For the vegetable puree
- 5 small kohlrabi, peeled and diced
- 2 medium onions, quartered
- 4.92 ml oil
For the sauce
- 177.44 ml soymilk (or other non-dairy milk)
- 118.29 ml water (use the water from the pasta, it helps with the binding)
- 1.23 ml sage, dried
- 1.23 ml rosemary, dried
- 1.23 ml garlic powder
- 1.23 ml paprika
- 0.59 ml black pepper
- 0.25 ml cayenne pepper
- salt (I use about 1/8 ts)
- 200 g whole wheat pasta, cooked al dente and drained (I use fussili)
- 50 g cheese, grated (I like to use a smoky one)
- First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
- Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
- Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
- Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.