This recipe is the perfect dish for any of the picky eaters in your family!
Pair with Sangiovese
INGREDIENTS
- 8 oz. short elbow pasta
- 2 cups cauliflower florets
- 1 cup, cubed sweet potatoes
- 1 1/4 cups full-fat milk
- 2 Tbsp ghee
- 1 Tbsp ghee
- 1 Tbsp arrowroot starch (or flour)
- 1 1/2 cup extra sharp cheddar, shredded
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/8 tsp ground pepper
METHOD
- Cook the pasta in salted boiling water according to package instructions, but slightly al dente. Drain and set aside without rinsing.
- Place a steamer and sweet potato cubes to the basket. Cover and bring to a boil. Reduce to simmer then cook for 8-10 minutes until fork tender.
- Transfer the steamed cauliflower and sweet potatoes to a blender with 1/2 cup milk. Blend until smooth.
- Heat a large pot over medium heat on the stovetop. Add ghee and arrowroot starch (or flour), and whisk until a roux is formed. Add 3/4 cup of milk and whisk continuously until it starts to boil.
- Reduce the heat to the lowest setting, and stir in cheese, veggie puree, garlic powder, dijon mustard, salt, and pepper. Keep stirring until the cheese is melted.
- Remove from heat, and add cooked pasta and stir to combine. Taste to add more salt, if needed.
- Serve, or you can transfer to a baking dish and broil for 5 minutes to get it browned on top.
- We suggest topping it with crispy bacon pieces and pairing it with a glass of Sangiovese!
Recipe from What Great Grandma Ate