The Millennial Chef

Healthy Mac-n-Cheese


1/2 head of cauliflower, cut into bite sized pieces

1/2 turnip, peeled and diced

1/2 celery root, peeled and diced

^ you can use the full vegetable of the above if you are making a larger portion, this is good for 4 people or so

Skim milk, approx 1 cup

Vegetable/chicken stock, approx 1 cup *vegetable if you want to make it vegan

1 teaspoon of ground mustard

Pinch of nutmeg

1 lemon

1/4 cup of mascarpone cheese *optional if you want to make it vegan

3 tablespoons of Parmesan cheese *optional if you want to make it vegan

1 pound of your favorite pasta

1-2 cups of cooked chopped chicken *optional if you want to make it vegan

1 can of string beans, rinsed

Salt and pepper, to taste

Serving size- 4


  1. Take out a large saute pan with high sides and add your cauliflower, turnips, and celery root. Add enough milk + stock to cover the vegetables and a pinch of salt. Bring up to a boil, then down to a simmer, cover and cook for 30 minutes or so, or until the vegetables have softened.
  2. Bring a large pot of water to a boil and salt. Cook your pasta according to pasta instructions.
  3. Once the vegetables have softened completely add the mixture (don't add all the liquid at first, start with half and go from there) to a food processor, plus ground mustard, nutmeg, juice of 1 lemon, plus the zest (save some of the zest for garnish), and blend until completely smooth. Taste for seasonings and check for whatever consistency you like.
  4. Then, add the pureed sauce to the pan and bring to a low heat then add in mascarpone cheese + Parmesan and mix until melted and incorporated. Taste for seasonings.
  5. Once you drain your pasta, add the chicken and string beans to the pot, then add the pasta back in (save a little pasta water in case you want to thin your sauce), plus however much "cheese" sauce you like! Combine and garnish with lemon zest and enjoy!!

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