When you think of Mac n Cheese, it doesn't exactly scream wholesome and nutritious, until now! Through the use of our veggie puree cubes, we have boosted the nutritional content of the yummy cheesy sauce and added a delicate sweetness that little ones will love. Even the fussiest of eaters won't be able to detect the hidden veggies in this version of the old family classic.
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3/4 cup Macaroni or Risoni (appropriate for babies)
2 tsp Olive Oil
4 x 25g cubes Nourishing Bubs Puree Pumpkin or Cauliflower (or 2-3 of each)
1 tbsp Wholemeal flour
1/2 cup Milk
1 cup Grated Cheese, reduced fat
1. Bring a large saucepan of salted boiling water to the boil and add pasta. Cook according to packet instructions, stirring occasionally. Drain in colander.
2. While the pasta is cooking, spray a small saucepan with olive oil spray and add frozen puree cubes. Stir over low heat to allow to melt.
3. Once the puree has melted, increase the heat to medium and add oil and flour. Stir until thick paste formed. Add the milk, stirring occasionally to remove all lumps and allow to thicken. Should taken 3-4 minutes.
Add grated cheese and stir until cheese has melted and sauce has thickened. Finally, add the cooked pasta and stir until combined. Remove from heat and plate up.
Risoni is a great alternative to Macaroni for younger babies tolerating textured purees.
Feel free to add more veggie puree. We used two Cauliflower and two Pumpkin cubes when creating the recipe and they were completley undetected in the sauce.