Step 1

Cook the pasta in salted boiling water according to package instructions, but slightly al dente. Drain and set aside without rinsing.

Step 2

Place a steamer basket in a large saucepan, and add 1½ cups water. Add cauliflower florets and sweet potato cubes to the basket. Cover and bring to a boil. Reduce to simmer then cook for 8-10 minutes until fork tender.

Step 3

Transfer the steamed cauliflower and sweet potatoes to a blender with 1/2 cup milk. Blend until smooth.

Step 4

Heat a large pot over medium heat on the stovetop. Add ghee and arrowroot starch, and whisk until a roux is formed. Add 3/4 cup of milk and whisk continuously until it starts to boil.

Step 5

Reduce the heat to the lowest setting, and stir in cheese, veggie puree, garlic powder, dijon mustard, salt, and pepper. Keep stirring until the cheese is melted.

Step 6

Remove from heat, and add cooked pasta and stir to combine. Taste to add more salt, if needed.

Step 7

Serve, or you can transfer to a baking dish and broil for 5 minutes to get it browned on top.