If you don’t like vegetables, this is a recipe 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.
Prep Time
5 mins
Cooking Time
25 mins
Ingredients
Servings
2 - 3
Instructions
- 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.
