Macaroni Cheese
Green
A warm, cheesy option for lunch that the kids will love.
Allergens: Contains dairy, gluten
Ingredients
- Ingredient
- Amount
- Sweet potato (peeled and cubed)
- 125 grams
- Carrot, cubed
- 125 grams
- Pumpkin, cubed
- 125 grams
- Zucchini, cubed
- 1 medium
- Dry macaroni pasta
- 375 grams
- Milk
- 625 millilitres
- Margarine
- 70 grams
- Plain flour
- 65 grams
- Reduced-fat cheddar cheese
- 125 grams
- Parmesan cheese
- 75 grams
- Dijon mustard
- 1 ¼ tsp.
- Paprika
- ¾ tsp.
- Chicken stock powder
- 1 ¼ tbsp.
- Black pepper
- 1 pinch
Method
- Make sure the vegetables (sweet potato, carrot, pumpkin, zucchini) are cut to roughly the same size. Steam them until they are soft.
- Cook the macaroni according to packet instructions, being careful not to overcook.
- Use a food processor or blender to puree the vegetables with 100 millilitres of the milk. If you don’t have access to either, you can mash the vegetables and stir through the milk.
- Stir the pureed vegetables through the pasta.
- In a large saucepan, melt the margarine and stir in the flour. Gradually mix in the milk while whisking continually and allow to cook until slightly thickened.
- Add the cheeses, mustard, paprika, stock powder and black pepper and stir to combine.
- Pour the cheese sauce over the macaroni and stir through.