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Creamy Mac & Cheese
Rating:
Created by:
QAST, Logan Reserve State School
Prep time:
15 mins
Cooking time:
35 mins
Serves
20
- Naomi Blines
Category:
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Ingredients
Half (approx. 700g)butternut pumpkin
Half (approx. 300g)cauliflower
3carrots
1.5tspVegeta seasoning powder
½cuplight evaporated milk
1kgpasta spirals
1 ½cupsshredded reduced-fat cheese (reserve a little aside for sprinkling on top of portions.)
Method
- Roughly chop the pumpkin, carrots, cauliflower and boil in water, along with 1.5 tsp of Vegeta seasoning powder until soft. There should be just enough water in the pot to lightly cover the vegetables.
- At the same time, cook the pasta in another pot, according to the packet instructions.
- Once vegetables are cooked, pour them (along with the water) into a blender and blend until smooth.
- Return the blended vegetable sauce to the pot, keep on low and add ½ cup of light evaporated milk and 1 cup of reduced-fat, and shredded cheese.
- Once cheese is melted and mixed through thoroughly, add the cooked pasta and mix together.
- Portion into 125g serves into the food container of your choice and top with a sprinkle of the leftover cheese.
Recipe description
A wonderfully, tantalising and terrific cheesy pasta dish that is delicious and nutritious.
Variations
- Kent retains a lot of water when boiled so butternut is preferred for the creamy factor.
- Add in any left-over veggies you have in the tuckshop (i.e. zucchini
- Macaroni, shell and penne pasta also work well.
- Use blitzed chickpeas as a substitute for evaporated milk and change to dairy free cheese for a DF version.
