• Charlotte Scott

Mac & Cheese with Hidden Veggies

Pasta and cheese seem to be firm favourites for little ones. Here is an adapted version with hidden vegetables... my two year old devoured it!


Toddler recipe for 12months+


Effort: Easy-medium

Preparation Time: 25 minutes

Cook Time: 20 minutes

Makes: 12 small portions / 6 adult portions

Can be frozen in batches and defrosted


Vegetarian



Ingredients:

250g uncooked pasta (macaroni/ penne/ rigatoni)

1 head of cauliflower

2 courgettes / zucchini

1 medium onion

2 tbsp or 30g butter

2 tbsp flour

250ml warm milk

120g grated cheese of your choice (I used Provolone Valpadana D.O.P)

30g grated parmesan


Method:

  1. Cook the pasta 1-2 minutes less than the actual cooking time so it is a little al-dente, drain and set aside.

  2. Roughly chop the cauliflower florets, peel the courgettes/zucchini and roughly chop them also. Add them into a bowl with a little water in the bottom and steam in the microwave or in a steamer, until tender.

  3. Start the cheese sauce: dice an onion, heat the butter in a saucepan and add the onion to sauté until it becomes soft and translucent

  4. Add the flour and stir for about 2 minutes

  5. Add the warm milk gradually whilst stirring gently with a whisk or spoon

  6. Stir in the grated cheese

  7. When the vegetables are tender, drain and blitz into a puree and add into the cheese sauce

  8. Add the drained pasta into the vegetable cheese sauce and pour into an overproof dish

  9. Sprinkle the grated parmesan on top and bake in the oven at 180 degrees for 20 minutes or until the top is melted, bubbling and golden

Optional: You can add approx. 50g cooked, chopped bacon pieces into this recipe. Add into the sauce at step 8.


 

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