With old and new flavours, this meal makes life easier for parents, and yummier for the kids.
Ingredients
- 50g butter, chopped
- 2 tablespoons plain flour
- 2 cups milk
- 1 teaspoon dijon mustard
- 1/2 cup grated parmesan cheese
- 1 1/4 cups grated gruyere cheese (see note)
- 300g dried macaroni pasta
- 1 large carrot, peeled, halved, sliced
- 300g broccoli, cut into small florets
- 280g cauliflower, cut into small florets
- 4 green onions, thinly sliced
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 24cm (base) baking dish.
- Step 2Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in mustard, parmesan and 1 cup gruyere.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding carrot, broccoli and cauliflower in the last 5 minutes of cooking. Drain. Place in a large bowl.
- Step 4Add sauce and onion. Stir to combine. Spoon into prepared dish. Sprinkle with remaining gruyère. Bake for 20 minutes or until golden. Stand for 5 minutes.
- Low carb
Nutrition
2981 kj
Energy
31g
Fat Total
19g
Saturated Fat
8g
Fibre
34g
Protein
87mg
Cholesterol
530.75mg
Sodium
12g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
Notes
For babies: Blend or process macaroni and cheese until smooth.
For older babies, roughly mash with a fork. For adults: You could serve macaroni and cheese with grilled lamb cutlets.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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