Macaroni Cheese with Hidden Veg
Macaroni Cheese with Hidden Veg

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, macaroni cheese with hidden veg. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

It's got one portion of veg per serving in the form of grated courgette. The courgette cooks down into the sauce so you can't see or taste it. Cover and cook until vegetables are tender.

Macaroni Cheese with Hidden Veg is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Macaroni Cheese with Hidden Veg is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have macaroni cheese with hidden veg using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Macaroni Cheese with Hidden Veg:
  1. Prepare 500 g butternut squash
  2. Prepare 300 mls almond milk
  3. Get 2 sprigs rosemary
  4. Make ready 2 garlic cloves
  5. Make ready 100 g cheddar cheese
  6. Prepare 300 g wholewheat pasta

This version of mac and cheese is, however, healthy. Bring to the boil, then reduce the heat and cook, stirring often, for around five minutes. After our summer squash gets preserved as frozen puree, we take it out to add to things like Macaroni and Cheese! Hidden Veggie Mac and Cheese Recipe.

Instructions to make Macaroni Cheese with Hidden Veg:
  1. Put the squash, almond milk, rosemary and the peeled, quartered garlic cloves in a large saucepan. Heat the milk until it is almost boiling, then turn the heat down and simmer gently with the lid on the pan. Stir the squash every now and then to ensure all of the vegetables are submerged in the milk. Cook for 30 minutes, or until very tender.
  2. Remove the woody stalks of the rosemary, then allow the squash to cool slightly before blending until smooth and silky with no lumps.
  3. Pour the sauce back into the pan and stir in 80g of the cheese (saving approximately 20g for serving).
  4. Cook the wholewheat pasta according to the packets instructions. When cooked, drain and mix with the cheese sauce. Top the pasta with the remaining cheese and brown under the grill before serving.

Spoon the macaroni cheese over the veg, then finish with a sprinkle of the remaining cheddar. Add the steamed vegetable puree to your macaroni and gently stir through. Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Gradually stir in milk and broth; bring to a boil. Add to macaroni mixture, stirring to coat; sprinkle with paprika.

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