A creamy, comforting mac and cheese made with hidden vegetables for extra nutrition without changing the classic flavor.

8 ounces short pasta

2 cups cauliflower florets

1 cup sweet potato, peeled and cubed

1¼ cups milk, divided

2 tablespoons butter

1 tablespoon arrowroot starch or flour

1½ cups shredded sharp cheddar-style cheese

1 teaspoon garlic powder

1 teaspoon Dijon-style mustard

1 teaspoon salt

⅛ teaspoon black pepper

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1. Cook pasta in salted water until just tender, then drain.

2. Steam cauliflower and sweet potato until very soft.

3. Blend vegetables with ½ cup milk until smooth.

4. Melt butter, whisk in starch, then slowly add remaining milk.

5. Stir in cheese, vegetable purée, and seasonings.

6. Add pasta, stir to coat, and serve warm.

For a baked version, broil briefly until lightly golden. Add milk when reheating to maintain creaminess.