Veggie Loaded Mac & Cheese

Mac and Cheese is a childhood classic, but let's face it, the traditional version can be a little heavy on the cream, cheese and fat, and little lacking in vegetables. I'm all for a comfort meal now and then, but I also like to serve my kids meals that I know are going to get the thumbs up plus deliver on nutrition.

Our made over Mac & Cheese recipe is loaded with veggies thanks to the cauliflower and pumpkin, and we've used cottage cheese for a lighter take on the original. This recipe is rich in protein and fibre but maintains that classic creamy taste we all love. If you're wanting to bump up the veggies even more, you can try adding peas or corn and this recipe also lends itself to a tin of tuna should you so desire.

Freezer safe for up to 3 months, it's perfect for school lunches sent in our insulated  our Hot n Cold Hero Box. 

 Ingredients: 

• 250g of macaroni pasta 
• 1 x brown onion diced 
• 2 x cup cauliflower florets 
• 300g pumpkin, chopped 
• 2 tbsp butter 
• 2 tbsp plain flour 
• 1 x cup milk 
• 150g cottage cheese 
• ½ cup shredded tasty cheese, extra for topping 
• pinch of paprika 
• ¼ cup breadcrumbs 

Method: 

1. Cook pasta according to instructions and drain. 
2. Steam pumpkin and cauliflower until soft enough to mash (approx. 25 minutes). 
3. Puree softened vegetables with blender until smooth consistency. 
4. To make sauce: sauté onion in melted butter. Sprinkle over flour and gradually add milk, stirring to combine. Add both cheeses and mix. 
5. In a large bowl add together pureed veg and cheese sauce and mix well. 
6. To an oven proof dish, add cooked pasta and cheese sauce and stir to coat pasta. 
7. Sprinkle over extra cheese & breadcrumbs and bake for 25 minutes at 180 degrees until top is golden and crunchy.