INGREDIENTS
8 oz short pasta
2 cups cauliflower
1 cup cubed sweet potatoes
1 1/4 cups full-fat milk
2 tbsp butter
1 tbsp flour
1 1/2 cup shredded extra sharp cheddar
1 tsp garlic powder
1 tsp dijon mustard
1 tsp salt
1/8 tsp ground black pepper
INSTRUCTIONS
1. Cook pasta in salted boiling water according to package instructions, but slightly al dente. Drain and set aside without rinsing.
2. Place a steamer basket in a large saucepan, and add 1 1/2 cups water. Add cauliflower florets and sweet potato cubes to basket. Cover and bring to a boil. Reduce to simmer then cook for 8-10 minutes until fork tender.
3. Transfer the steamed cauliflower and sweet potatoes to blender with 1/2 cup milk. Blend until smooth.
4. Heat a large pot over medium heat on the stovetop. Add butter and flour, and whisk until a roux is formed. Add 3/4 cup milk and whisk continuously until it starts to boil.
5. Reduce heat to lowest setting and stir in cheese, veggie puree, garlic powder, dijon mustard, salt, and pepper. Keep stirring until cheese is melted.
6. Remove from heat. Add cooked pasta and stir to combine.
credit: whatgreatgrandmaate.com