Hidden Vegetable Macaroni Cheese
Puree vegetables and hide them in the sauce of this macaroni cheese. We use squash/pumpkin, cauliflower and avocado. You could try using a combination of carrots, sweet potatoes or sweetcorn.
Ingredients
200 g butternut squash, cut into chunks, skin on
2 Tbsp extra virgin olive oil
200 g cauliflower florets
water, as needed
450 g macaroni
160 g avocado, stoned, flesh scooped from the skin
2-3 Tbsp milk
To finish
300 g bechamel sauce
salt, to taste
pepper, to taste
100 g cheddar cheese
100 g breadcrumbs, (optional)
Instructions
STEP 1/7
Pre-heat the oven to 200ºC
Line the baking tray with parchment paper
STEP 2/7
Place the chunks of butternut squash on the prepared baking tray
Drizzle with the olive oil
Roast at 200ºC for about 30 minutes until soft
Remove from the oven and let cool
Once cooled down, use a spoon to scoop the flesh from the skin and set aside
STEP 3/7
Add cauliflower florets and water into a small saucepan
Cook over a medium heat until soft
Drain cauliflower and reserve some of the cooking water
Set aside and let cool
STEP 4/7
Add water into a large saucepan
Bring to the boil and then reduce the heat slightly
Add macaroni into the saucepan
Cook pasta for 10 minutes or until al dente
Drain pasta into a colander
Transfer pasta into a baking dish and set aside
STEP 5/7
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the machine
Transfer cooked squash into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until puree
Add avocado and milk into the Food Processor bowl
Transfer cooked cauliflower from the colander into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until puree
Work in batches if necessary
Add some of the leftover cooking water or a dash of milk, if necessary, until the mixture is smooth
STEP 6/7
Pre-heat the oven to 190ºC
Add bechamel sauce, salt and pepper into a large saucepan
Transfer pureed vegetable mixture from the Food Processor bowl into the saucepan.
Stir to combine
Place over a medium high heat until thoroughly warm, stirring occasionally
Retrieve and clean the Food Processor bowl
Assemble the Food Processor attachment to the machine
Fit the Coarse Grating Disc, attach the lid and ensure it is locked into place
Grate cheddar cheese on speed Max into the Food Processor bowl
Transfer half of the grated cheese into the saucepan
Stir to combine with the sauce
Reserve the rest of the grated cheese for the topping
STEP 7/7
To Finish
Transfer the sauce into the baking dish
Stir to combine with the cooked macaroni
Top with the remaining grated cheese and breadcrumbs, if using
Bake at 190ºC for 20 minutes until golden brown
Remove from the oven and let cool slightly
Serve
For a quick version: Add cooked macaroni to the pureed sauce, add half of the grated cheese, stir to combine, then serve immediately with the remaining grated cheese on top
Hidden Vegetable Macaroni Cheese
Puree vegetables and hide them in the sauce of this macaroni cheese. We use squash/pumpkin, cauliflower and avocado. You could try using a combination of carrots, sweet potatoes or sweetcorn.
Ingredients
200 g butternut squash, cut into chunks, skin on
2 Tbsp extra virgin olive oil
200 g cauliflower florets
water, as needed
450 g macaroni
160 g avocado, stoned, flesh scooped from the skin
2-3 Tbsp milk
To finish
300 g bechamel sauce
salt, to taste
pepper, to taste
100 g cheddar cheese
100 g breadcrumbs, (optional)
Instructions
STEP 1/7
Pre-heat the oven to 200ºC
Line the baking tray with parchment paper
STEP 2/7
Place the chunks of butternut squash on the prepared baking tray
Drizzle with the olive oil
Roast at 200ºC for about 30 minutes until soft
Remove from the oven and let cool
Once cooled down, use a spoon to scoop the flesh from the skin and set aside
STEP 3/7
Add cauliflower florets and water into a small saucepan
Cook over a medium heat until soft
Drain cauliflower and reserve some of the cooking water
Set aside and let cool
STEP 4/7
Add water into a large saucepan
Bring to the boil and then reduce the heat slightly
Add macaroni into the saucepan
Cook pasta for 10 minutes or until al dente
Drain pasta into a colander
Transfer pasta into a baking dish and set aside
STEP 5/7
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the machine
Transfer cooked squash into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until puree
Add avocado and milk into the Food Processor bowl
Transfer cooked cauliflower from the colander into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until puree
Work in batches if necessary
Add some of the leftover cooking water or a dash of milk, if necessary, until the mixture is smooth
STEP 6/7
Pre-heat the oven to 190ºC
Add bechamel sauce, salt and pepper into a large saucepan
Transfer pureed vegetable mixture from the Food Processor bowl into the saucepan.
Stir to combine
Place over a medium high heat until thoroughly warm, stirring occasionally
Retrieve and clean the Food Processor bowl
Assemble the Food Processor attachment to the machine
Fit the Coarse Grating Disc, attach the lid and ensure it is locked into place
Grate cheddar cheese on speed Max into the Food Processor bowl
Transfer half of the grated cheese into the saucepan
Stir to combine with the sauce
Reserve the rest of the grated cheese for the topping
STEP 7/7
To Finish
Transfer the sauce into the baking dish
Stir to combine with the cooked macaroni
Top with the remaining grated cheese and breadcrumbs, if using
Bake at 190ºC for 20 minutes until golden brown
Remove from the oven and let cool slightly
Serve