Get close to fitting in your 5-a-day with this super tasty 3-Veg Macaroni Cheese recipe. I’m obsessed with pasta
With the added veggies, this version of the classic macaroni cheese becomes even more nutritious, and still has the amazing flavour. Ingredients are minimal and the cooking process is simple so you can have this cooked and ready to go in less than an hour. When I cooked this, I had about 4-5 servings from the ingredient volumes below so it’s great for a family meal or also meal prep. Keep reading to find out all the details…
What you’ll need to make 3-Veg Macaroni Cheese:
1 medium sized butternut squash cut into chunks
500g penne pasta
2 onions, sliced
50g butter
30g flour
800ml milk
2 cans of peas
200g grated cheese
Tub of breadcrumbs
Method:
– Boil the butternut squash in a pan of hot water for 15-20 mins until it’s soft. Then drain off the water and blitz with a hand blender/in a food processor until smooth.
– In a separate pan, boil the pasta for around 20 mins until fully cooked then drain.
– In a large pan, heat the butter and cook the onion, then stir in the flour and milk and bring to the boil, stirring at all times. After a few minutes, stir in the cheese until melted, then add the peas and butternut squash purée.
– Remove the pan from the head and stir through the cooked pasta and transfer to an ovenproof dish. Sprinkle on a little extra cheese and top with the breadcrumbs and bake on 200C/fan 180C/gas 6 for 20 minutes until the breadcrumbs are golden brown and the sauce is bubbling.
– Serve alone or with some extra veggies on the side and enjoy!
This 3-Veg Macaroni Cheese was a really great one to make. I haven’t made it in quite some time so writing this post has definitely given me a nudge to add it onto my next meal prep list!
For more recipe ideas or nutritional guidance, feel free to message me on my Instagram page: @suzyquinnfitness, or head to my contact page.