Veggie Filled Mac N’ Cheese

Is there any more of a ‘kid friendly’ meal than Mac N’ Cheese. I haven’t never met a kid that doesn’t love it!

I put that mainly down to the plain cheesy flavour of traditional Mac N’ Cheese. I have spoken about this a little bit but there is very good reason to why kids are attracted more to plain foods. There taste buds simply haven’t developed like us adults just yet! Are there foods you used to hate that you love now? Olives is a common one! Well that is because in our formative years our taste buds change and develop a lot to handle new and exciting flavours.

But plain doesn’t have to mean no veggies. That is why I packed this dish with veggies but kept that same cheesy texture and taste! This way you know your kids are eating something they love and still getting a nourishing dose of vegetables in their diet! Win Win!

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Mac N' Cheese

Packed with veggies with that same cheesy texture and taste of traditional Mac N' Cheese.

Course Dinner

Cuisine American, Australian

Keyword cheese, Pasta, Pastabake, vegetables

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Ingredients

• 1 brown onion sliced
• 400 g cauliflower roughly chopped
• 400 g butternut pumpkin peeled and roughly chopped
• 2 large carrots roughly chopped
• 100 g cream cheese
• 2 cups cheddar grated
• 2 cups milk
• 500 g Elbow Macaroni pasta cooked

Instructions

• Add the brown onion, cauliflower, butter nut pumpkin and carrot to a large pot on high heat. Cover with water and bring to the boil for 10mins or until veggies are tender. Drain the water and place the veggies in a blender or food processor. Blend on high for 1-2mins until smooth.
• Add the puree back to the pot on a low heat and stir through the cream cheese, milk and 1.5 cups chedder until the cheese begins to melt.
• Cook the pasta as per packet instructions.
• Stir the cooked pasta through the creamy sauce and then place in a large baking dish and top with remaining cheese. Place under the grill for 5mins until melted.