Nan’s Secretly Healthy Mac n Cheese

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Step 1

Preheat the oven to 400 degrees. Slice the top off the garlic bulb and place in the middle of a cookie sheet. Chop the cauliflower, carrots, onion, pepper, squash and put them on the cookie sheet, spreading evenly. Drizzle the olive oil on top. Generously salt and add white pepper, garlic powder, onion powder, umami seasoning. Place in oven for 40 mins.

Step 2

Meanwhile get the blender ready. Boil water for the pasta and do not cook according to directions. Cook Al dente! Be sure to reserve 3/4 cup of pasta water.

Step 3

Mix the spoonful of better than boullion into the pasta water.

Step 4

When the veggies are done, take half and put them in a blender. (Save the other half of veggies for next time, or just eat them on their own! You can also add them back in the end if you want full veggies within the sauce.) Squeeze out the garlic cloves and add them too. Add the pasta water mixture and coconut milk and blend until smooth.

Step 5

Pour into a pot and add cheddar and Parmesan and stir until melted. Pour atop the pasta and mix. Serve with cheese and optional bread crumbs as topper.