Ingredients:

  • 8 oz (225g) medium shells or macaroni pasta
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 cup (240ml) whole milk
  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (60g) steamed cauliflower florets, pureed
  • 1/4 cup (30g) carrots, steamed and pureed
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1 1/2 cups (170g) sharp cheddar cheese, freshly grated
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 pinch (0.5g) ground nutmeg

Instructions:

  1. Combine the broth, milk, butter, and pureed vegetables in a large deep pot. Stir over medium heat until the butter is fully melted and the mixture is a consistent, pale orange hue.
  2. Add the uncooked pasta and garlic powder to the liquid. Bring to a gentle simmer, stirring frequently to ensure the noodles don't stick to the bottom. Cook for 8–10 minutes, or until the pasta is al dente and the liquid has reduced by half.
  3. Turn the heat to low. Fold in the grated cheddar and Parmesan cheese slowly, stirring in a figure-eight motion until the sauce is glossy and clings to the noodles. Remove from heat immediately to prevent the cheese from breaking.