If your children love mac & cheese but don’t like their veggies, this is the perfect 15 mins recipe to convert them!
Ingredients
225g courgette
2 tbsp sunflower oil
1 onion, chopped
125g button mushrooms, sliced
225g cauliflower, chopped into small florets
250 ml veg stock
4 tbsp double cream
75g mature Cheddar, grated
50g Gruyere cheese, grated
150g pasta
2 tbsp sunflower oil
1 onion, chopped
125g button mushrooms, sliced
225g cauliflower, chopped into small florets
250 ml veg stock
4 tbsp double cream
75g mature Cheddar, grated
50g Gruyere cheese, grated
150g pasta
Method
- Peel the courgettes making sure that you remove all the green skin. Dice the courgette into small dice.
- Heat the oil in a saucepan. Add the onion, courgette and cauliflower. Stir over the heat for 3-4 minutes. Add the stock and simmer without a lid for 8-10 minutes until the vegetables are soft.
- Blend the vegetables and stock with a hand blender until smooth. Add the cream and cheeses.
- Cook the macaroni in boiling water until al dente. Drain the pasta and stir into the sauce.
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