Ingredients:

  • 1 cup (120g) peeled and diced carrots
  • 1 cup (100g) cauliflower florets
  • 1/2 cup (60g) peeled butternut squash cubes
  • 1/2 cup (120ml) unsweetened almond milk
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 12 oz (340g) elbow macaroni

Instructions:

  1. Steam the carrots, cauliflower, and butternut squash until they are fork-tender (approximately 8–10 minutes).
  2. Transfer the steamed vegetables into a blender, add the unsweetened almond milk, and blend on high until the mixture is velvety and completely smooth.
  3. Melt the butter in a large saucepan over medium heat until it begins to foam.
  4. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and looks like a pale paste.
  5. Slowly pour in the warmed milk, whisking constantly to prevent clumps, until the sauce thickens and coats the back of a spoon.
  6. Reduce heat to low and stir in the garlic powder and salt.
  7. Fold in the vegetable puree until the sauce is a uniform, bright orange color.
  8. Gradually add the grated cheddar cheese, stirring gently until the cheese is fully melted and the sauce is glossy.
  9. Combine the prepared cheese sauce with cooked elbow macaroni and toss until evenly coated.