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.