Cheesy Mac
Green
A warm, cheesy option for lunch that the kids will love.
Ingredients
- Ingredient
- Amount
- Canola oil
- as needed
- Onion
- 1 medium
- Garlic, crushed
- 1-2 cloves
- Pumpkin, peeled deseeded and cut into small chunks
- 2 cups
- Sweet potato, peeled and cut into small chunks
- 1 cup
- Cannellini beans, drained
- ½ can
- Ground nutmeg
- ½ tsp
- Milk
- 225mls
- Salt-reduced chicken stock powder
- 1 tbsp
- Water
- 100mls
- Pasta
- 300g
- Grated parmesan cheese
- ¾ cup
- Salt and pepper
- to taste
Method
- Preheat oven to 220°.
- Line a large tray with baking paper and add pumpkin, sweet potato and onion. Add enough oil to lightly coat the vegetables. Roast for 25 minutes or until the pumpkin is soft.
- Add the drained cannellini beans and garlic to the baking tray and cook for a further 10 minutes.
- Place a large pot onto a low heat and add the vegetable mix, nutmeg and milk, blitz with a stick blender to a smooth consistency – add the chicken stock as you go. Once smooth add the cheese.
- If the sauce seems too thick, add some of the water. Season with salt and pepper to taste.
- Cook the pasta as per the instructions on the packet. Cook to just al dente.
- Drain pasta and add to the sauce mixture just before serving, stirring to combine.
- Serve with a green salad and enjoy!
Serves: 6
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