Root Vegetable Mac N Cheese

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
Uploaded by: RachaelRay Magazine


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Ingredients for 6 servings

Salt and pepper

1/2 pound carrots, sliced 1 inch thick

1/2 pound celery root bulb--trimmed, peeled and cut into 1-inch cubes--or 1/2 pound parsnips, peeled and sliced

1 pound whole grain or whole wheat elbow macaroni or other small-cut pasta

4 tablespoons butter

1 small onion, finely chopped

2 large cloves garlic, finely chopped

3 tablespoons flour

2 cups whole milk

1 tablespoon Old Bay Seasoning

2 1/2 cups grated sharp yellow cheddar cheese (about 9 ounces)

1/2 cup pickled vegetables or giardiniera salad, drained and finely chopped

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