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Purée vegetables and hide them in the sauce of this macaroni cheese. We use squash/pumpkin, cauliflower and avocado. You could try using a combination of carrots, sweet potatoes or sweetcorn.
Preheat the oven to 200ºC.
Line the baking tray with parchment paper.
Place the chunks of butternut squash on the prepared baking tray.
Drizzle with the olive oil.
Roast at 200ºC for about 30 minutes until soft.
Remove from the oven and let cool.
Once cooled down, use a spoon to scoop the flesh from the skin and set aside.
Add cauliflower florets and water into a small saucepan.
Cook over a medium heat until soft.
Drain cauliflower and reserve some of the cooking water.
Set aside and let cool.
Add water into a large saucepan.
Bring to the boil and then reduce the heat slightly.
Add macaroni into the saucepan.
Cook pasta for 10 minutes or until al dente.
Drain pasta into a colander.
Transfer pasta into a baking dish and set aside.
Assemble the Food Processor attachment to the machine.
Fit the Knife blade to the machine.
Transfer cooked squash into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until purée.
Add avocado and milk into the Food Processor bowl.
Transfer cooked cauliflower from the colander into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until purée.
Work in batches if necessary.
Add some of the leftover cooking water or a dash of milk, if necessary, until the mixture is smooth.
Preheat the oven to 190ºC.
Add bechamel sauce, salt and pepper into a large saucepan.
Transfer puréed vegetable mixture from the Food Processor bowl into the saucepan.
Stir to combine.
Place over a medium high heat until thoroughly warm, stirring occasionally.
Retrieve and clean the Food Processor bowl.
Assemble the Food Processor attachment to the machine.
Fit the Coarse Grating Disc, attach the lid and ensure it is locked into place.
Grate cheddar cheese on speed Max into the Food Processor bowl.
Transfer half of the grated cheese into the saucepan.
Stir to combine with the sauce.
Reserve the rest of the grated cheese for the topping.
To Finish
Transfer the sauce into the baking dish.
Stir to combine with the cooked macaroni.
Top with the remaining grated cheese and breadcrumbs, if using.
Bake at 190ºC for 20 minutes until golden brown.
Remove from the oven and let cool slightly.
Serve
Purée vegetables and hide them in the sauce of this macaroni cheese. We use squash/pumpkin, cauliflower and avocado. You could try using a combination of carrots, sweet potatoes or sweetcorn.
Preheat the oven to 200ºC.
Line the baking tray with parchment paper.
Place the chunks of butternut squash on the prepared baking tray.
Drizzle with the olive oil.
Roast at 200ºC for about 30 minutes until soft.
Remove from the oven and let cool.
Once cooled down, use a spoon to scoop the flesh from the skin and set aside.
Add cauliflower florets and water into a small saucepan.
Cook over a medium heat until soft.
Drain cauliflower and reserve some of the cooking water.
Set aside and let cool.
Add water into a large saucepan.
Bring to the boil and then reduce the heat slightly.
Add macaroni into the saucepan.
Cook pasta for 10 minutes or until al dente.
Drain pasta into a colander.
Transfer pasta into a baking dish and set aside.
Assemble the Food Processor attachment to the machine.
Fit the Knife blade to the machine.
Transfer cooked squash into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until purée.
Add avocado and milk into the Food Processor bowl.
Transfer cooked cauliflower from the colander into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until purée.
Work in batches if necessary.
Add some of the leftover cooking water or a dash of milk, if necessary, until the mixture is smooth.
Preheat the oven to 190ºC.
Add bechamel sauce, salt and pepper into a large saucepan.
Transfer puréed vegetable mixture from the Food Processor bowl into the saucepan.
Stir to combine.
Place over a medium high heat until thoroughly warm, stirring occasionally.
Retrieve and clean the Food Processor bowl.
Assemble the Food Processor attachment to the machine.
Fit the Coarse Grating Disc, attach the lid and ensure it is locked into place.
Grate cheddar cheese on speed Max into the Food Processor bowl.
Transfer half of the grated cheese into the saucepan.
Stir to combine with the sauce.
Reserve the rest of the grated cheese for the topping.
To Finish
Transfer the sauce into the baking dish.
Stir to combine with the cooked macaroni.
Top with the remaining grated cheese and breadcrumbs, if using.
Bake at 190ºC for 20 minutes until golden brown.
Remove from the oven and let cool slightly.
Serve