Mac 'n' Cheese

1 box of elbow pasta, boiled,  (I use Barilla Plus)

1c pumpkin, pealed, diced

1c cauliflower florette

2tbsp olive oil
1tbsp arrowroot

2.5c milk
10 oz shredded cheese
1tsp salt or liquid aminos

1tsp garlic powder

1tsp black pepper

2tbsp ketchup


1. Sweat vegetables for 2-4minutes until soft in 1Tbsp of olive oil in saucepan.

2.Add second Tbsp of olive oil to the saucepan along with the arrowroot. Stir over medium heat for 1-1.5 minutes.

3. Gradually add the milk while siring.

4. Cook on medium heat at a simmer for 3-4 minutes until thickened string constantly.

5. Turn off heat and blend until smooth (use blender or stick emulsion blender).

6. Add remaining ingredients and mix until cheese is incorporated into the solution.

7. Bake in oven @ 375 for 15-25minutes to set the mixture. If you like, you can reserve some cheese and sprinkle on top along with 1.5-2tbsp of bread crumbs.

Great for those who don't like to eat vegetables.

I find arrowroot starch produces a creamer product (smaller starch modules).