Vegetable Mac & Cheese

12 Ingredients

Number of servings

500grams vegetables , leftover, cut into 2.5cm pieces
ingredient tip
TipWe used a mixture of carrot, sweet potato and pumpkin to make this recipe.
3 cups reduced-fat milk
60grams Woolworths unsalted butter, chopped
2 cloves garlic , quartered
1/2teaspoons ground nutmeg
1teaspoons smoked paprika
1teaspoons mustard powder
350grams macaroni
40grams parmesan, finely grated
1 1/2 cups shredded three-cheese blend
4 slices bread, leftover, torn into small pieces
1/4 cup continental parsley leaves, roughly chopped

Nutrition per serving

42% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Use up leftover veggies and make a delicious family-friendly dinner to boot with this sensational mac and cheese recipe.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced.

Step 2 of 4

Bring vegetables and milk to the boil in a medium saucepan over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until vegetables are tender. Cool mixture for 4 minutes, then transfer to a food processor. Add butter, garlic, nutmeg, paprika and mustard powder, then process until smooth and combined. Season.

Step 3 of 4

Meanwhile, cook macaroni in a saucepan of boiling, salted water according to packet instructions. Drain. Transfer to a 22cm x 32cm (6cm deep) baking dish.

Step 4 of 4

Add vegetable mixture, parmesan and 1 cup cheese blend to dish and stir to coat. Level top. Top with bread and scatter over remaining cheese blend. Bake for 20 minutes or until bread and cheese are golden. Serve scattered with parsley.