View source for Root Vegetable Mac & Cheese

Serves 8-10 as a side dish

*salt & pepper
*1/2 lb.carrots, sliced 1 in.thick
*1/2 lb.celery root bulb, trimmed, peeled, cut into 1 in.cubes OR butternut squash
*1/2 lb.parsnips, peeled and sliced
*1 lb.whole grain elbow macaroni
*4 T.butter
*1 sm.onion, finely chopped
*2 lg.garlic cloves, finely chopped
*3 T.flour
*2 c.whole milk
*1 T.Old Bay
*21/2 c.grated sharp yellow cheddar (about 9 oz.)
*1/2 c.pickled vegetables or giardiniera salad, drained & finely chopped


Bring a pot of water to boil.  Salt it, add the carrots and celery root or parsnips, and cook until tender, about 10 min.  Drain then transfer to a food processor and puree.  (or just leave the vegetables in bite size pieces)


Meanwhile, bring a 2nd large pot of water to boil.  Salt it, add the pasta and cook 2 min. shy of Al dente.  Drain and return to the pot.


While the pasta is working in a large saucepan, melt butter over med. heat.  Add the onion & garlic and cook for a few minutes, then whisk in the flour.  Whisk in the milk & simmer until thickened, about 3 min.  Season with salt & pepper and Old Bay.  Add in 2c. cheddar and melt, stirring in a "figure 8" motion with a wooden spoon.  


Preheat the broiler.  Stir the pureed veg. and cheese sauce into the pasta.  Transfer to a casserole dish and top with the remaining 1/2c. cheddar.  Broil until bubbly &  brown, about 5 min.  To serve, top with the pickled veg.