Macaroni and cheese

Ingredients

1. 1 teaspoon olive oil
2. 1 yellow onion, diced (about 1 cup)
3. 1 rib celery, diced (about 1/4 cup)
4. 1 carrot, diced (about 1/4 cup)
5. 1 clove garlic, minced
6. 1/2 cup chopped raw cauliflower
7. 1/2 cup diced yellow squash
8. 1/2 cup diced butternut squash
9. 1 1/2 cups low-sodium vegetable or chicken broth
10. 2 tablespoons light soy milk
11. 2 tablespoons wheat flour
12. 2 ounces (about 2/3 cup) grated Parmesan cheese
13. 6 ounces (about 1 1/2 cups) shredded sharp cheddar cheese
14. 12 ounces whole-wheat macaroni

Directions

Add oil to a large skillet, and over medium-low heat slowly cook onion, celery, carrot, garlic, cauliflower and squash. Continue cooking until onion become translucent. Add broth and bring to boil.

Use a blender to puree vegetable mixture until completely smooth. Blend in batches. Be careful with the hot vegetables and make sure to not overfill the blender. Return to skillet and simmer.

In a separate large skillet, combine soy milk and flour. Cook over medium heat for 3 to 5 minutes. Add hot vegetable puree, whisking constantly with wire whip. Bring to a simmer.

Add Parmesan and cheddar cheese. Turn off heat and stir until cheese is melted.

Cook macaroni according to directions on package. Drain and combine with sauce. Serve.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.