Growing up Mac n Cheese was a staple in our household. Mum used to make the most insane mac that we all devoured! I have made mum’s classic dish a few times over the last couple of years but wanted to make a ‘healthy’ completely guilt free version for the gluten intolerant and of course add as many vegetables as I possibly can into the mix without making it look like a stir fry. SUCCESS!!! This recipe was simply divine. Served with quinoa penne (some people classify quinoa as grain free and Paleo right?) this is the best creamy ‘cheesy’ mac N cheese minus the nasty trans fats, additives and preservatives from the packet stuff. Oh and what’s better… it is easy peasy! And shhhh don’t tell the kiddies it has 5 different veggies in it! haha

 

5 HIDDEN VEGGIE MAC ‘N’ CHEESE

Serves 4 – GF DF* P* SF – 15 minutes

4 cups cooked quinoa, spelt or wholemeal pasta

1 cup pumpkin cubes/chunks

1 small carrot

1/2 cup diced broccoli

1/2 cup diced cauliflower

1 small zucchini

2 Tbs butter

1 cup soy, almond milk or dairy milk

1/2 cup grated cheese (or nutritional yeast for the non -dairy)

2 Tbs tomato paste

1 tsp sage ground

1 tsp turmeric ground

salt and pepper

crushed walnuts

 

METHOD

Cook pasta according to packet and set aside.

Prep and steam the 5 vegetables until soft. Place in blender with butter, milk, tomato paste and spices and puree until a smooth creamy sauce.

Add the sauce to the cooked pasta and stir through the cheese.

Serve and top with crushed walnuts.

Optional: I added a large tin of tuna to mine for some protein and it was delicious. Just an option! Otherwise chicken or bacon all the way!

It tastes like burnt butter pumpkin and walnut pasta minus the effort and calories – oh and packed with vegetables.

Enjoy!