Mighty Mac N’ Cheesy
There’s Macaroni cheese. And then there’s Annabel’s Mighty Mac N’ Cheesy!
This recipe has serious kid appeal. Packed with blended veggies, it’s the tastiest fuel after a busy day or work and play.
Blending the veggies and stock is a doddle with the Dualit Hand Blender. It’s a super speedy dinner for hangry tots, kids and grown-ups.
- Suitable For Freezing
- 10 Mins.
- 15 Mins.
- 4 portions
Ingredients
225g courgette, diced
2 tbsp sunflower oil
1 onion, chopped
125g button mushrooms, sliced
225g cauliflower, cut into small florets
250ml chicken or veg stock
4 tbsp double cream
75g mature Cheddar, grated
50g Gruyere cheese, grated
150g macaroni pasta
2 tbsp sunflower oil
1 onion, chopped
125g button mushrooms, sliced
225g cauliflower, cut into small florets
250ml chicken or veg stock
4 tbsp double cream
75g mature Cheddar, grated
50g Gruyere cheese, grated
150g macaroni pasta
Method
- Peel and dice the courgette.
- Heat the oil in a saucepan.
- Add the onion, courgette, mushrooms and cauliflower.
- Stir over the heat for 3-4 minutes.
- Add the stock and simmer without a lid for 8-10 minutes until the vegetables are soft.
- Blend until smooth using a stick blender. The Dualit Hand Blender is my go-to.
- Add the cream and cheese and stir.
- Cook the macaroni in boiling water.
- Drain and stir into the sauce.
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