Hidden Vegetable Mac & Cheese
Get those fussy eaters full of veg with Hidden Vegetable Mac & Cheese. This quick and easy hidden veg recipe is packed full of taste, as well as pumpkin, cauliflower and carrot.
Ingredients
- 350 grams pumpkin, peeled & cubed
- 400 grams cauliflower, chopped roughly
- 1/4 teaspoons dried oregano
- 1 cup milk
- 1 tablespoons butter
- 1 onion, chopped roughly
- 2 cloves garlic, crushed
- 1 carrot, grated
- 2 cups tasty cheese
- 200 grams macaroni
- 1 cup shredded cooked chicken
- 1 pinch salt and pepper
- 350 grams pumpkin, peeled & cubed
- 400 grams cauliflower, chopped roughly
- 1/4 teaspoons dried oregano
- 1 cup milk
- 1 tablespoons butter
- 1 onion, chopped roughly
- 2 cloves garlic, crushed
- 1 carrot, grated
- 2 cups tasty cheese
- 200 grams macaroni
- 1 cup shredded cooked chicken
- 1 pinch salt and pepper
- Step 1 of 8Place the pumpkin and cauliflower into a large pot. Cook in salted boiling water for 10 minutes until softened. Strain, reserving ½ cup liquid.
- Step 2 of 8Puree the vegetables with the reserved liquid in a kitchen processor or with a stick blender. Add the oregano and milk & stir.
- Step 3 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 4 of 8Cook the macaroni as per packet instructions and strain.
- Step 5 of 8Melt 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.
- Step 6 of 8Stir through the macaroni then season to taste.
- Step 7 of 8Spoon into an ovenproof baking dish. Sprinkle over the remaining cheese. Place into the oven for 15 minutes or until golden brown.
- Step 8 of 8Serve hot with a side salad.
Method
- Step 1 of 8Place the pumpkin and cauliflower into a large pot. Cook in salted boiling water for 10 minutes until softened. Strain, reserving ½ cup liquid.
- Step 2 of 8Puree the vegetables with the reserved liquid in a kitchen processor or with a stick blender. Add the oregano and milk & stir.
- Step 3 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 4 of 8Cook the macaroni as per packet instructions and strain.
- Step 5 of 8Melt 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.
- Step 6 of 8Stir through the macaroni then season to taste.
- Step 7 of 8Spoon into an ovenproof baking dish. Sprinkle over the remaining cheese. Place into the oven for 15 minutes or until golden brown.
- Step 8 of 8Serve hot with a side salad.
Nutrition per serving
2489 Kilojoules
Protein33 grams
Fat28 grams
Carbs50 grams
Sugars14 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 8Place the pumpkin and cauliflower into a large pot. Cook in salted boiling water for 10 minutes until softened. Strain, reserving ½ cup liquid.
- Step 2 of 8Puree the vegetables with the reserved liquid in a kitchen processor or with a stick blender. Add the oregano and milk & stir.
- Step 3 of 8Preheat the oven to 180°C (160°C fan-forced).
- Step 4 of 8Cook the macaroni as per packet instructions and strain.
- Step 5 of 8Melt 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.
- Step 6 of 8Stir through the macaroni then season to taste.
- Step 7 of 8Spoon into an ovenproof baking dish. Sprinkle over the remaining cheese. Place into the oven for 15 minutes or until golden brown.
- Step 8 of 8Serve hot with a side salad.