Recipe: Healthy veggie mac & cheese

“My kids get fruit and vegetables daily and know the importance of healthy eating to maintain a healthy body. But some days (Mondays to Fridays, and some Saturdays and Sundays!), I get tired of saying, ‘Finish your vegetables!’ I’m a big believer in getting my boys to eat well, and this is an easy, no-fuss, no-fight meal that they love.” – Dr Arti Jaiswal Children’s doctor at IMC Paediatric

Makes four to six servings

Ingredients

• 1½ cups uncooked pasta (can be macaroni, penne or spirals)
• 400g cauliflower (approximately half of a small cauliflower)
• 2 medium zucchinis, peeled
• 2 tablespoons butter (or your preferred oil)
• 2 tablespoons plain flour
• 1 medium onion, finely diced (or pureed)
• 1 cup milk, warmed
• 1 cup grated cheddar cheese

Instructions

1. Cook pasta per package instructions.
2. Steam cauliflower and zucchini. When tender, puree the vegetables; add some water if needed.
3. Add butter to a pan, sauté onion for around two minutes. Add flour and stir for two minutes, then add warm milk gradually; stir and bring to a boil, then remove from heat.
4. By now, you should have a thick sauce. Add ¾ cup of cheese and stir.
5. Add in the pureed cauliflower and zucchini. Mix everything well, and then add cooked pasta.
6. Transfer to a baking dish, top with the remaining cheese, and bake for 20 minutes at 180 degrees Celsius (this will give it a crunchy top!)

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This article first appeared in the March 2019 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!