Mac 'n' Cheese with Parsnips and Roasted Cauliflower

Here is a link to the exact recipe, which I halved!

To start this recipe, a combined a small amount of EVOO with a couple of chopped garlic cloves and let them cook over a low flame for about 25 minutes.

Meanwhile, I prepared the roasted cauliflower.  I broke up 1/3 of the head of cauliflower on a cookie sheet and doused it with a cap full of lemon juice, salt, pepper, thyme, and 3 Tbs of the garlic infused EVOO.

Once they were in a 400° oven for 20 minutes, a boiled a peeled and diced parsnip in salted water until tender.

Then, I boiled a 1/2 lb of Ziti noodles

To make the cheese sauce, I combined the remaining garlic infused EVOO to a saucepan and added 1 1/2 Tbs of butter and let that melt. 

Then I added 2 Tbs of flour and let it cook for a minute.  Next, I added 1/2 cup of stock and a cup of milk (actually I added more than that on accident, but 1/2 c is what I was supposed to add).  Once that thickened, I added some ground nutmeg, salt, pepper, Gruyere cheese, and the parsnips and garlic from the oil (after I pureed them).

Once the cauliflower roasted, a covered the flowerettes with grated Parmigiano-Reggiano cheese and let it roast for 5 more minutes.  Finally, I mixed the cheese mixture with the drained ziti noodles and plated!

Darren and I both gave it an A.  Even though I think I messed up the measurements and didn't add enough cheese.  This was a good recipe for hiding vegetables for your kids, because I didn't noticed the parsnips.  However, Alex may have.  He spit out the cheesy ziti noodle and gagged on the cauliflower.