Saturdays with Rachael Ray – Root Vegetable Mac and Cheese
Saturdays with Rachael Ray – Root Vegetable Mac and Cheese is an American main course. For $1.2 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 27g of fat, and a total of 657 calories. This recipe serves 6. If you have parsnips, carrots, cheddar cheese, and a few other ingredients on hand, you can make it. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes roughly 30 minutes. 83 people have tried and liked this recipe. With a spoonacular score of 81%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Saturdays with Rachael Ray – Pumpkin Cheddar Mac and Cheese, Mac ‘n Cheese with Salsa Verde {Saturdays with Rachael Ray}, and Saturdays with Rachael Ray – Vegetable Ribbon Pasta.
Servings: 6
Ingredients:
4 tablespoons butter
1/2 pound carrots, peeled and sliced 1-inch thick
2 1/2 cups grated extra-sharp cheddar cheese
3 tablespoons flour
2 cloves garlic, minced
2 cups milk
2 teaspoons mustard powder
1 small onion, finely chopped
1/2 pounds parsnips, peeled and sliced 1-inch thick
1 pound whole grain or whole wheat small-cut pasta
1/2 cup pickled vegetables, finely chopped
salt and pepper
Equipment:
pot
food processor
frying pan
whisk
wooden spoon
broiler
casserole dish
Cooking instruction summary:
Bring a pot of water to a boil. Salt it and add the carrots and parsnips. Cook until tender, about 10 minutes. Drain and transfer to a food processor; puree until smooth.Meanwhile, bring another large pot of salted water to a boil. Add the pasta and cook until just short of al dente. Drain and return the pasta to the pot.While the pasta is cooking, melt the butter in a large pan over medium heat. Add in the onions and cook until softened, a few minutes. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and allow to cook for 1 minute. Whisk in the milk and simmer until thickened, about 3 minutes.Season the sauce with the mustard powder, salt and pepper. Add in 2 cups of the cheese, stirring with a wooden spoon until completely melted.Preheat the broiler. Stir the pureed vegetables and the cheese sauce into the pasta. Transfer to a casserole dish and top with the remaining 1/2 cup of cheddar. Broil until the cheese is melted and bubbly, about 5 minutes. Serve topped with the pickled vegetables.-----------------adapted from The Rachael Ray Show
Step by step:
1. Bring a pot of water to a boil. Salt it and add the carrots and parsnips. Cook until tender, about 10 minutes.
2. Drain and transfer to a food processor; puree until smooth.Meanwhile, bring another large pot of salted water to a boil.
3. Add the pasta and cook until just short of al dente.
4. Drain and return the pasta to the pot.While the pasta is cooking, melt the butter in a large pan over medium heat.
5. Add in the onions and cook until softened, a few minutes.
6. Add the garlic and cook until fragrant, about 30 seconds.
7. Whisk in the flour and allow to cook for 1 minute.
8. Whisk in the milk and simmer until thickened, about 3 minutes.Season the sauce with the mustard powder, salt and pepper.
9. Add in 2 cups of the cheese, stirring with a wooden spoon until completely melted.Preheat the broiler. Stir the pureed vegetables and the cheese sauce into the pasta.
10. Transfer to a casserole dish and top with the remaining 1/2 cup of cheddar. Broil until the cheese is melted and bubbly, about 5 minutes.
11. Serve topped with the pickled vegetables.-----------------adapted from The Rachael Ray Show
Nutrition Information:
covered percent of daily need
