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