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:

Quickview
657k Calories
25g Protein
27g Total Fat
76g Carbs
19% Health Score
Limit These
Calories
657k
33%

Fat
27g
42%

  Saturated Fat
16g
103%

Carbohydrates
76g
26%

  Sugar
11g
13%

Cholesterol
77mg
26%

Sodium
648mg
28%

Get Enough Of These
Protein
25g
52%

Vitamin A
7155IU
143%

Selenium
61µg
87%

Manganese
1mg
54%

Phosphorus
511mg
51%

Calcium
484mg
48%

Vitamin B2
0.43mg
25%

Fiber
5g
24%

Zinc
3mg
22%

Magnesium
84mg
21%

Folate
73µg
18%

Potassium
636mg
18%

Copper
0.34mg
17%

Vitamin K
15µg
15%

Vitamin B6
0.3mg
15%

Vitamin B1
0.22mg
15%

Vitamin B12
0.77µg
13%

Vitamin C
10mg
13%

Vitamin B5
1mg
12%

Iron
2mg
12%

Vitamin B3
2mg
12%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

covered percent of daily need
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The Arabs invented caramel.

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