Mac N Cheese (with sweet potato, pumpkin & carrot)

Cook the Macaroni Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (about 7-8 minutes). Before draining the pasta, reserve 1/2 cup of pasta water. Drain the macaroni and set aside. Prepare the Vegetables In a separate small pot, bring water to a boil. Add the carrot, sweet potato, and pumpkin. Boil until soft, about 10-12 minutes. Drain the vegetables and transfer them to a blender or food processor. Puree the Vegetables with Pasta Water & Vegeta Add the reserved pasta water and 2 teaspoons of Vegeta seasoning to the vegetables in the blender. Puree until smooth. Make the Bechamel Sauce In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and cook until the mixture thickens, about 5 minutes. Add Vegetables to the Sauce Stir the pureed vegetable mixture into the bechamel sauce, mixing until fully incorporated. Season & Add Cheese Stir in the garlic powder, onion powder, salt, and pepper. Slowly add the shredded cheddar and mozzarella cheese, stirring until melted and smooth. Combine with Pasta Mix the cooked macaroni with the cheese sauce, ensuring all the pasta is well-coated. Optional Topping If you want a crispy topping, preheat your oven to 180°C (350°F). Transfer the mac and cheese to a baking dish. Bake for 10-15 minutes until golden and bubbly. Sprinkle with chopped parsley. Serve Remove from the oven, let cool for 5 minutes, and serve warm. Storage Instructions: In the Fridge: Store in an airtight container and refrigerate for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through. In the Freezer: Transfer to a freezer-safe container and store for up to 3 months. To reheat, thaw in the fridge overnight and then reheat in the oven or microwave. For best results, add a splash of milk or cream to the pasta when reheating to prevent it from drying out.