Letti's Macaroni Cheese (with secret veggies!)
Recipe thanks to Rachael Else from Rochester Early Learning
Ingredients
- 1 ½ cups uncooked pasta (macaroni, penne, spirals etc.)
- 400g cauliflower (approx. half a small cauliflower)
- 2 medium zucchinis
- 2 tbsp butter or margarine
- 2 tbsp plain flour
- 1 medium onion, finely diced
- 1 cup milk
- 1 cup grated cheese
Instructions
- Cook the pasta as per the packet directions, drain and set aside
- Roughly chop the cauliflower, peel and chop the zucchini. Steam together until tender.
- While the veggies are cooking, heat butter/oil in a saucepan.
- Add onion and sauté until onion softened and translucent
- Add the flour and cook for around 2mins whilst stirring
- Gradually add the milk (preheat the milk first in the microwave and you will get a smoother sauce)
- Bring the sauce just to the boil then reduce the heat, until thick.
- Stir in ¾ cup of the grated cheese, remove from heat.
- Once the cauliflower and zucchini are tender, drain, then puree.
- Stir the vegetable puree into your cheese sauce and combine with pasta.
- Pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
- Bake for around 20mins at 180 degrees celsius, until the cheese on top is melted, bubbling and golden
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Letti's Macaroni Cheese (with secret veggies)