Macaroni Cheese with a Twist

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I found this recipe on Facebook recently & noticed the amount of positive comments from Mum’s with fussy eaters.  As my 4yo is very fussy, I thought I’d have to give it a go.  Well……This is really yummy & Sophie devoured it!  In my household, that proves that it’s a big hit for any kids!  The best thing too, as that the sauce is full of pureed vegetables & the kids would never even know it.  I took some advice from the comments on the recipe & peeled the zucchini, which was recommended if you had a veggie spotter on your hands.  Sound familiar?

This recipe made a massive amount of macaroni cheese, but it didn’t go to waste.  I froze it in portions & the kids have already had it a few times defrosted.  I’ve posted this recipe twice – once as a full recipe & again as a half recipe.  I’ll make a half recipe next time & will still have enough to freeze for a few more meals.  I can imagine making the full recipe if we had friends over & wanted to feed a lot of kids.  There’s not a lot of difference to the method making half – it’s mainly making the béchamel at the end.  Source: Nikalene Riddle (Skinny Mixer)

FULL RECIPE Ingredients:
100g cheddar cheese, cut in 2cm cubes
60g parmesan cheese, cut in 2cm cubes
1.2L boiling water
100g sweet potato
100g carrot
150g pumpkin
1 zucchini
300g macaroni
500g milk
50g plain flour
40g butter, cubed
200g ham, diced or chopped
1 tsp dijon mustard
1/2 tsp paprika
1 tbsp vegetable stock concentrate
pinch of pepper

FULL RECIPE Method:
1) Add cheeses to TM bowl, chop for 10 seconds/speed 9. Set aside.
2) Peel & dice vegetables into 1-2cm cubes & put onto Varoma tray. Peel the zucchini if you have kids who can spot the ‘green bits’!

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3) Place boiling water into TM bowl, add macaroni & put Varoma into place.
4) Cook 10 minutes/ Varoma temperature/Reverse/speed 1.
5) Drain macaroni & place in a Thermoserver to stay hot.
6) Add steamed vegetables to TM bowl, chop 10 seconds/speed 8. Stir veggie puree through macaroni.
7) Without cleaning TM bowl, add flour, milk & butter. Cook 6 minutes/90 degrees/speed 2.
8) Add ham, cheeses, mustard, paprika, stock concentrate & pepper. Cook 2 minutes/90 degrees/Reverse/speed 2.
9) Pour over macaroni, stir through & serve.

HALF RECIPE Ingredients:
50g cheddar cheese, cut in 2cm cubes
30g parmesan cheese, cut in 2cm cubes
700ml boiling water
50g sweet potato
50g carrot
80g pumpkin
1 small zucchini
150g macaroni
250g milk
25g plain flour
20g butter, cubed
100g ham, diced or chopped
1/2 tsp dijon mustard
1/4 tsp paprika
1.5 tsp vegetable stock concentrate
pinch of pepper

HALF RECIPE Method:
1) Add cheeses to TM bowl, chop for 10 seconds/speed 9. Set aside.
2) Peel & dice vegetables into 1-2cm cubes & put onto Varoma tray. Peel the zucchini if you have kids who can spot the ‘green bits’!

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3) Place boiling water into TM bowl, add macaroni & put Varoma into place.
4) Cook 10 minutes/ Varoma temperature/Reverse/speed 1.
5) Drain macaroni & place in a Thermoserver to stay hot.
6) Add steamed vegetables to TM bowl, chop 10 seconds/speed 8. Stir veggie puree through macaroni.
7) Without cleaning TM bowl, add flour, milk & butter. Cook 5 minutes/90 degrees/speed 2.
8) Add ham, cheeses, mustard, paprika, stock concentrate & pepper. Cook 1.5 minutes/90 degrees/Reverse/speed 2.
9) Pour over macaroni, stir through & serve.

Notes:  You can use spelt, gluten free or any flour in the recipe.  Also, use any kind of milk too.

 

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