Macaroni Cheese
Green
A warm, cheesy option for lunch that the kids will love.
Ingredients
- Ingredient
- Amount
- Sweet potato, peeled and cubed
- 125 grams
- Carrot, cubed
- 125 grams
- Pumpkin, cubed
- 125 grams
- Zucchini, cubed
- 1 medium
- Macaroni pasta, uncooked
- 375 grams
- Reduced fat milk
- 625 millilitres
- Margarine*
- 70 grams
- Plain flour
- 65 grams
- Reduced fat cheddar cheese, grated
- 125 grams
- Parmesan cheese, grated
- 75 grams
- Dijon mustard
- 1 ¼ teaspoon
- Paprika
- ¾ teaspoon
- Salt reduced chicken stock powder
- 1 ¼ tablespoon
- Black pepper
- 1 pinch
Method
- Chop the sweet potato, carrot, pumpkin and zucchini into evenly sized pieces. Put the vegetables into a steamer and place on top of a saucepan of water over medium heat. Steam for 15 to 20 minutes until cooked through.
- Cook the macaroni according to packet instructions, being careful not to overcook. Drain and rinse under cold water. Set aside.
- Add the cooked vegetables and 100 millilitres of milk to a food processor and process until smooth. If you don’t have a food processor, mash the vegetables and stir through the milk.
- Stir the pureed vegetables through the cooked macaroni.
- Put a large saucepan over medium heat and add the margarine. When melted sprinkle over the flour. Stir constantly with a wooden spoon for 2 to 3 minutes. Gradually mix in the milk 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.
- To serve, divide macaroni cheese evenly between 10 bowls.
*Choose a monounsaturated or polyunsaturated margarine spread.