Please note, the below nutritional details are for 1 adult portion. Serve with peas.īlitz the macaroni with a hand blender to the desired consistency for baby or toddler. Transfer to the oven and bake for 10-15 minutes until the breadcrumbs are toasty. Combine the breadcrumbs with the remaining oil, cheese, chopped parsley and scatter over the pasta. Toss the sauce through the pasta along with the roasted butternut and sweet potato, adding a drop more water if needed, and transfer to a 24cm square baking dish. If it’s still too thick, add a little more of the reserved water and blend again – you want it to be as smooth and loose as a cheese sauce. Blend until smooth and check consistency. Add the cauliflower and garlic cloves to a blender along with the yogurt, cheddar cheese (reserving a handful for the topping), nutmeg, paprika and 300ml of the reserved cooking water. Boil for 10 minutes until everything is softened.ĭrain the cauliflower, reserving most of the cooking water. At the same time, add the cauliflower and garlic cloves to the other pan of water. Add the milk, a cup at a time, whisking or stirring with a wooden spoon.

Stir in the flour and cook for about a minute. To one add the macaroni and cook until al dente. In the same pot, melt the butter over medium-high heat. Meanwhile, bring two large pans of water to the boil. Lower the oven heat to 180☌/160☌ fan/gas 4. Toss to coat and roast for 40 minutes until cooked through. Add the sweet potato and butternut to a baking tray and drizzle with 1/2 tbsp rapeseed oil.

Serve with a crisp green salad or steamed seasonal vegetables.Heat the oven to 200☌/180☌/gas 6.

Transfer to an ovenproof dish, sprinkle with the remaining cheeses and grill for 5-7 minutes, until cheese is browned and the sauce is bubbling.

Remove the sauce from the hob and stir in two thirds of the grated Cheddar cheese and a third of the Parmesan. The starches in the pasta will thicken the sauce further as it cooks. Add the par-cooked pasta to the pan and cook, stirring, for a further 3-4 minutes. Turn down to a simmer, stir in the mustard and season with salt and pepper. Whisk in the hot milk a little at a time until it is all incorporated and bring to the boil. In a separate, large saucepan, melt the butter and add the flour, beating quickly until it forms a smooth roux (base for the white sauce). Meanwhile, heat the milk in a small pan.Add the pasta, boil for 5 minutes and drain. Bring a large pan of salted water to the boil.

Cheese sauce for mac and cheese recipe