Mac n Cheese is the ultimate comfort food. Smooth, creamy, cheesy and delicious. This recipe gives you that warm, comforting feeling of this classic recipe, but it’s also lower in fat and higher in fibre thanks to some sneaky veg!
Time: 30 minutes Serves: 4
- Olive oil
- 1 garlic clove, crushed
- 1 white onion, sliced
- 1 small butternut squash, seeds and skin removed and cubed
- 1x vegetable stock cube
- ¾ cup milk (I used soy milk)
- Pinch of salt
- 150g reduced fat mature cheddar cheese, grated
- 300g dried pasta (75g per portion, I used wholemeal pasta)
- Parsley for topping
- Heat the oil in a frying pan over a medium low heat and add the onions. Cook for about 15 minutes.
- Meanwhile, bring a large pot to the boil and add the veg stock cube and butternut squash. Cook for 5-7 minutes until tender.
- In another pot, bring water to the boil and cook your pasta for 10 minutes
- Drain the squash and reserve ½ cup of the veg stock.
- Add the onions, milk, salt and veg stock to a blender and blitz until smooth.
- Drain your pasta and add back into the pot along with the blended sauce and heat for a further 1-2 minutes. Adjust the consistency with a splash of milk if needed.
- Serve with some parsley and extra veg such as broccoli for some extra colour.
This can be batch cooked and frozen. Instead of adding the sauce to the pasta, keep it separate so that you just freeze the sauce. Defrost the night before and simply cook your pasta before adding the cooked sauce for a quick mid week meal.
Use nutritional yeast instead of cheese to make this vegan.