I’m constantly on the look out for new dinner recipes that all four of us can sit down and eat together. The trouble is both Aidan and Sarah are totally and utterly allergic to vegetables. If they see one in a meal, aside from carrots that is, they instantly turn their noses up at it.
Last week I was scouring online to see if I could find a new recipe that would suit us all and I came across a fabulous blog called My Kids Lick the Bowl by Stacey Kemeys, a mum based in New Zealand.
One of her recipes particularly caught my eye, it was one for macaroni and cheese, loaded with veg and not a green bit in sight. Some people aren’t fans of hiding veg in meals but I’m totally fine with it if Aidan and Sarah are getting their five a day.
The recipe is below. I’ve had to convert the measurements to imperial ones but you can check out her original post here.
- 500g uncooked pasta
- One medium sized cauliflower
- 2 medium courgette (peeled if you want to hide the green)
- 30g of butter
- 30g of plain flour
- 1 medium onion finely diced
- 2 rashers
- 250ml of milk
- 125g of grated cheese
- Cook the pasta in boiling water and leave to one side for later
- Chop the cauliflower, peel and chop the courgette/zucchini and steam until tender
- While the cauliflower is cooking start on the roux sauce (white sauce).
- Heat butter in a pot
- Add onion and bacon and fry until onion soft
- Add the flour and cook for two minutes while stirring
- Gradually add the milk
- Bring the sauce to the boil then remove from the heat
- Stir in the grated cheese
- When the cauliflower and courgette is ready, drain and puree with a handblender and add to the cheese sauce
- Mix your sauce with the pasta and transfer in to an oven proof dish. Top with some more grated cheese and bake at 180c for 20 minutes.
I hope you enjoy folks. Aidan and Sarah absolutely loved it.