Makes approximately 6 servings • Adapted from The Mayo Clinic


  • 1 teaspoon olive oil
  • 1 yellow onion, diced (about 1 cup)
  • 1 rib celery, diced (about 1/4 cup)
  • 1 carrot, diced (about 1/4 cup)
  • 1 clove garlic, minced
  • 1/2 cup chopped raw cauliflower
  • 1/2 cup diced yellow squash
  • 1/2 cup diced butternut squash
  • 1 1/2 cups low-sodium vegetable or chicken broth
  • 2 tablespoons light soy milk
  • 2 tablespoons wheat flour
  • 2 ounces (about 2/3 cup) grated Parmesan cheese
  • 6 ounces (about 1 1/2 cups) shredded sharp cheddar cheese
  • 12 ounces whole-wheat macaroni



1. Add oil to a large skillet, and over medium-low heat slowly cook onion, celery, carrot, garlic, cauliflower, and squash. Continue cooking until the onion becomes translucent. Add broth and bring to a boil.

2. Use a blender to puree the vegetable mixture until completely smooth. Blend in batches. Be careful with the hot vegetables and make sure not to overfill the blender. Return to skillet and simmer.

3. In a separate large skillet, combine soy milk and flour. Cook over medium heat for 3 to 5 minutes. Add hot vegetable puree, whisking constantly with a wire whip. Bring to a simmer.

4. Add Parmesan and cheddar cheese. Turn off the heat and stir until the cheese is melted.

5. Cook macaroni according to the directions on the package. Drain and combine with sauce. Serve.