A Healthy Twist on an Old Favorite: Parsnip Mac and Cheese Recipe

Prepare the Parsnips 1 of 12

Peel and trim the parsnips, and then chop them.

Bake the Parsnips 2 of 12

Cover your parsnips with foil and bake until soft.

Grate the Cheese 3 of 12

Select a robust, sharp cheddar for optimal flavor.

Drain the Pasta 4 of 12

Cook the pasta to al dente and then drain.

Prepare the Roux 5 of 12

You'll need butter, flour, and milk. For best results, use room temperature milk to prevent the roux from seizing.

Make the Roux 6 of 12

Whisk the flour into the melted butter.

Add the Milk 7 of 12

Add the milk very slowly, making sure to whisk it into the roux completely before adding more.

Add the Parsnips and Cheese 8 of 12

Stir the mashed parsnips and grated cheese into the roux.

Fold in the Pasta 9 of 12

Stir the pasta into the cheese sauce.

Ready for the Oven 10 of 12

Spoon cheesy pasta into a baking dish, and then slide into the oven.

Prepare the Panko Asiago Topping 11 of 12

While the mac is baking, prepare a mixture of panko, Asiago, and butter for the top.

Ready to Eat! 12 of 12

Once the parsnip mac and cheese has cooled a bit, serve it up!

large parsnips, trimmed and peeled

olive oil

sea salt, divided

macaroni or cavatappi

butter, divided, plus more for buttering the baking dish

all-purpose flour

whole milk, room temperature

grated sharp cheddar

black pepper

grated Asiago cheese

panko bread crumbs