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Veg mac & cheese pots
Ingredients
½ cup carrot diced
½ cup cauliflower
½ cup potato
½ cup pumpkin diced
2 tbsp parmesan grated (for scattering)
1 ½ cup dried macaroni
2 cup Reduced-fat milk
2 tbsp wholemeal plain flour
1 tbsp Drizzle extra virgin olive oil
½ cup tasty cheese grated
Instructions
- Preheat oven to 180°C. Cook macaroni in a saucepan of boiling water according to packet instructions. Drain and set aside.
- Meanwhile, place vegetables in a microwave-safe bowl, cover and microwave for 6 minutes on high or until soft. Using a potato masher, mash vegetables to combine.
- Heat oil in a saucepan over medium-high heat for 1 minute. Add flour and cook for 2 minutes, stirring constantly to make roux. Gradually add milk while whisking continuously for 5 minutes or until sauce almost comes to the boil. Remove from heat, add cheese and mashed vegetables and stir until cheese melts. Add pasta and stir to coat and combine.
- Divide mixture between four 1 1/2 cup ovenproof ramekins or 12 cupcake cases and sprinkle with parmesan. Bake on a baking tray or in muffin pan for 15 minutes or until tops are golden and pots are heated through. Serve with salad.
Nutrition
Calories: 155kcalCarbohydrates: 15gProtein: 8gFat: 7gSodium: 131mgFiber: 1gCalcium: 19mg
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