Mac 'N' Cheese

Based on Julia Tellidis and Lauren Skora's recipe in Baby Food Bible.

Ingredients

Makes 4 people

  • 1/2 small cauliflower, cut into florets
  • 1/2 zucchini (courgette), roughly chopped
  • 3 cups macaroni (or pulse pasta)
  • 1 Tbsp butter
  • 3 Tbsp spelt flour
  • 1 1/2 cups milk of choice
  • 1 cup grated cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pepper
  • 1/2 cup breadcrumbs
  • Optional: 1/2 cup cherry tomatoes, quartered
  • Optional: 420 g (15 oz) tinned tuna

Preparation

  1. Preheat the oven to 180°C (360°F).
  2. Bring a large saucepan of water to the boil.
  3. Steam the cauliflower and zucchini until soft then drain and let the veggies cool.
  4. Meanwhile, cook the pasta as per packet instructions. Drain, rinse with cold water and set aside to cool while making the sauce.
  5. In a separate saucepan, melt the butter, whisk in the flour and slowly whisk in the milk, half a cup at a time, ensuring there are no lumps. Keep whisking until the mixture thickens and starts to bubble, this can take up to 10 minutes.
  6. Stir in 1/2 cup of the cheese and the garlic powder and onion powder. Whisk for another minute or two until well-combined. Season with pepper, if desired.
  7. Add the sauce, cauliflower and zucchini to a blender. Blitz until smooth and creamy.
  8. Pour the cooled pasta into a large baking dish. If you'd like to add in tomatoes and/or tuna, do that now.
  9. Pour the sauce over the pasta, give it a good mix and top with the remaining cheese and sprinkle the breadcrumbs on top.
  10. Place in the oven and cook for 15–20 minutes or until golden and crispy on top.