Hidden veggie mac 'n' cheese recipe
Created by Poppy O’Toole
You'd never know this mac 'n' cheese includes hidden veggies to make a creamy cheesy sauce. It's definitely one to make when you need a comforting yet healthy bowl of pasta.
See method- Serves 6
- Takes 1 hr 15 mins
- 402 calories / serving
Ingredients
- 300g frozen butternut squash chunks
- 200g frozen sweet potato chunks
- 1 brown onion, chopped into quarters
- vegetable oil, for drizzling
- 1 tsp smoked paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- 350g macaroni
- 50g red Leicester, grated, plus extra handfuls (optional)
- 50g Cheddar, grated, plus extra handfuls (optional)
- 200ml milk
- 1 vegetable stock cube or pot, made up with 300ml boiling water
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 402.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 60.1gProtein 14.8gFibre 5.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Add the squash, sweet potato and onion to a baking tray and season with salt and pepper. Drizzle with vegetable oil, turn to coat and roast for 45 mins or until cooked through and soft.
- About 10 minutes before the end of the cooking time, sprinkle over the smoked paprika, onion and garlic granules. Meanwhile, cook the macaroni to package instructions. Drain and return to the pan.
- Add the roasted vegetables to a blender with the cheeses, milk and vegetable stock. Blitz until a smooth sauce - you may need to add a splash more milk or vegetable stock if it is looking a little thick.
- Pour the veggie sauce into your pot of cooked pasta and mix really well to complete coat the pasta. Scoop all of the pasta and sauce into a baking dish and top with some extra handfuls of grated cheese, if using. Bake for 10-15 mins until golden brown and bubbling all over.
- See more Pasta recipes
