Hidden Veg Mac & Cheese
Your family will love you for this delicious twist on a dinner classic. Veggies hidden within will go unnoticed by fussy eaters, so everyone an enjoy!
Ingredients
350g Pumpkin, peeled & cubed
400g Cauliflower, chopped roughly
1/4 tsp Dried oregano
1 cup Milk
200g Macaroni
1 Tbsp Butter
1 Onion, chopped roughly
2 Garlic cloves, crushed
1 Carrot, grated
2 cups Tasty cheese
Salt and pepper to taste
1 cup Shredded cooked chicken
Directions
Place the pumpkin and cauliflower into a large pot. Cook in salted boiling water for 10 minutes until softened. Strain, reserving ½ cup liquid.
Puree the vegetables with the reserved liquid in a kitchen processor or with a stick blender. Add the oregano and milk & stir.
Preheat the oven to 180°C (160°C fan-forced).
Cook the macaroni as per packet instructions and strain.
Melt the butter in a large pot. Add the onion, garlic and carrot cooking for 5-10 minutes until lightly browned. Add in the vegetable sauce, chicken (if using) and half the cheese mixing well.
Stir through the macaroni then season to taste.
Spoon into an ovenproof baking dish. Sprinkle over the remaining cheese. Place into the oven for 15 minutes or until golden brown.
Serve hot with a side salad
NUTRITIONAL INFORMATION (PER SERVE)
Energy: 2489Kj
Protein: 33g
Total Fat: 28g
Saturated Fat: 17g
Carbohydrates: 50g
Sugars: 14g
Sodium: 602mg
