Hello there!

We're back and we're celebrating National Macaroni and Cheese Day with our favourite hidden vegetable macaroni and cheese dish.

Six months ago, my youngest would eat ANYTHING that touched his plate but all of a sudden, he will only eat green vegetables. Obviously, I'm thankful he'll eat those but I had to find a way of sneaking in all the other nutrient dense veggies so I've started hiding it in his sauces.

Learn how to make the Ultimate Mac and Cheese dish packed with cauliflower, butternut squash, and carrots, adding nutritional value and creating a delicious flavour.

Ingredients:

1 1/2 cups of water
1 cup Cauliflower
1 cup Butternut Squash
1 cup Carrots
2 cups Milk
2 cups cheddar cheese
108g Cream cheese
Salt and Pepper to taste

Instructions

1. Bring your water to the boil in a large saucepan

2. Meanwhile, cut your cauliflower, butternut squash and carrots into cubes/florets this can be a rough chop as it will be blended.

3. Cook the vegetables in the boiling water until they turn soft.

4. Take the pan off the heat and blend the vegetables with a hand blender until smooth.

5. Put the pan back onto the heat and add the milk to the pan and stir well.

6. Add both cheeses to the pan and continue stirring.

7. In a separate pan, cook 400g of macaroni cheese as it describes on the packet.

8. Add the cooked macaroni cheese to the cheese and vegetable sauce.

9. Cover for 20 minutes and simmer on a low heat or pour into an oven proof dish and bake it for 45 minutes.

10. It's ready to serve in your favourite eco rascals bamboo bowl and spoon set.