Hidden Veg Mac n Cheese

  • 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
  1. Heat the oil in a frying pan over a medium low heat and add the onions. Cook for about 15 minutes.
  2. Meanwhile, bring a large pot to the boil and add the veg stock cube and butternut squash. Cook for 5-7 minutes until tender.
  3. In another pot, bring water to the boil and cook your pasta for 10 minutes
  4. Drain the squash and reserve ½ cup of the veg stock.
  5. Add the onions, milk, salt and veg stock to a blender and blitz until smooth.
  6. 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.
  7. Serve with some parsley and extra veg such as broccoli for some extra colour.

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