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1. Roughly chop the onion, red bell pepper, and carrots. In a medium saucepan, heat olive oil and half the butter over medium heat. Add the onion, bell pepper, carrots, cauliflower florets, and garlic cloves. Season lightly with salt, stir to coat, and cook for 5 minutes until slightly softened.
2 tbsp Unsalted butter,
1 piece Yellow onion,
1 piece Red bell pepper,
2 piece Carrot,
2 cup Cauliflower florets,
2 clove Garlic cloves,
Salt,
1 tbsp Olive oil
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2. Pour in the vegetable broth, cover the pan, and simmer on medium-low for 12–15 minutes until all the vegetables are completely tender and easily pierced with a fork.
0.5 cup Vegetable broth
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3. Transfer the cooked vegetables and any remaining liquid to a blender. Blend on high until completely smooth and silky, about 60 seconds. Set the vegetable purée aside.
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4. Meanwhile, bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
3 cup Elbow macaroni,
Salt
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5. In the same saucepan used for the vegetables, melt the remaining butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells nutty and turns pale golden.
2 tbsp Unsalted butter,
3 tbsp All-purpose flour
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6. Gradually pour in the whole milk in a slow, steady stream, whisking constantly to prevent lumps. Continue to whisk over medium heat for 4–5 minutes until the béchamel thickens enough to coat the back of a spoon.
2.5 cup Whole milk
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7. Reduce heat to low. Stir in the vegetable purée, Dijon mustard, mustard powder, garlic powder, salt, and black pepper. Mix until fully combined and smooth.
1 tsp Dijon mustard,
0.5 tsp Mustard powder,
0.5 tsp Garlic powder,
Salt,
Black pepper
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8. Remove the pan from heat and add the grated cheddar cheese in two or three handfuls, stirring after each addition until fully melted and the sauce is smooth and glossy. Taste and adjust seasoning as needed.
2.5 cup Sharp cheddar cheese, freshly grated
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9. Add the drained macaroni to the cheese sauce and stir well to coat every piece evenly. Serve immediately in bowls while hot and creamy.
By mansi
