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Cauliflower, Carrot, and Macaroni Cheese

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This combination of macaroni cheese and healthy vegetables combine to make a wholesome family meal in one dish.

Cauliflower, Carrot, and Macaroni Cheese

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Pasta
Servings: 6 servings
Author: The Cook

Ingredients

  • ½ cauliflower, cut into florets
  • 400 g carrots, peeled, sliced
  • 2 sweet corn cobs, kernels sliced off
  • 300 g macaroni pasta
  • 60 g canola spread
  • ¼ cup plain flour (all-purpose flour)
  • cups milk
  • 250 g cottage cheese
  • 1 cup finely grated Parmesan
  • cup grated tasty cheese
  • baby rocket leaves (arugula), to serve

Instructions

  • Cook carrot in a saucepan of boiling water for 15-20 minutes or until tender. Using a slotted spoon, transfer to a food processor. Add cauliflower to same pan and cook for 10 minutes until tender. Add corn and cook for 2 minutes. Drain. Process carrots until smooth.
  • Cook pasta in a saucepan of salted boiling water until just tender. Drain and return to pan. Add cauliflower and corn and stir well.
  • Meanwhile, melt spread in a saucepan over medium heat. Stir in flour. Cook for 1 minute. Remove from heat and gradually stir in milk until combined. Return to heat and cook, stirring constantly, until mixture comes to the boil. Reduce heat and simmer for 2 minutes. Set aside.
  • Add carrot puree, cheese and half the Parmesan. Pour mixture over pasta and stir to combine. Season. Transfer mixture to a 12-cup capacity oven-proof dish. Sprinkle with tasty cheese.
  • Bake for 30-35 minutes or until golden. Serve macaroni with rocket leaves.
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Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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