Preview
Hidden Veggie Mac & Cheese
5 min
Prep Time25 min
Cook Time30 min
Total TimeIf you don’t like vegetables, this is for you! You’d never be able to guess that there are veggies hidden in this comforting bowl of creamy mac & cheese. Add some chicken, meatballs or mushrooms and you’ve got yourself a delicious, healthy meal.
Ingredients (3 servings)
MetricImperial
1/2 small cauliflower
1/8 Japanese pumpkin
1 small carrot
360ml reduced-sodium chicken stock
100g reduced-fat sharp cheddar cheese
50g grated parmesan cheese
40g reduced-fat cream cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chilli flakes
100g whole wheat elbow pasta
-Salt, to taste
-Pepper, to taste
- Roughly chop cauliflower, pumpkin and carrot. Add to a large pot along with chicken stock. Cover and cook over medium heat for 10-15 minutes or until the vegetables are tender. Transfer everything to a blender and blend until very smooth.
- Return blended mixture to the pot. Add all the cheeses, garlic powder, onion powder, smoked paprika, and chilli flakes. Cook over medium-low heat, stirring constantly, until smooth. Taste and season with salt and pepper.
- Meanwhile, cook pasta in another pot according to package instructions until al dente.
- Drain pasta and add to cheese sauce and cook for another 5 minutes, stirring occasionally.
- Remove from heat and transfer to serving bowls. Top with more black pepper and chilli flakes if desired. Enjoy!
Notes
- Top mac & cheese with some chicken, meatballs, mushrooms or any other protein of choice to make this a more balanced meal.
- For vegetarian, substitute low-sodium chicken stock with low-sodium vegetable stock.
- Feel free to use any pasta shapes.
- Feel free to use any pasta that suits your dietary requirements eg. gluten-free.
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