Carrot & Cauliflower Macaroni Cheese
Try this tasty heart-warming dish for a super delicious meat-free family meal.
Ingredients
- 60g canola spread
- 1/4 cup plain flour
- 1/2 cauliflower, cut into florets
- 2 cobs corn, kernels sliced off
- 1 cup parmesan, finely grated
- 300g macaroni pasta
- 60g rocket (to serve)
- 1 1/4 cup milk
- 1/3 cup tasty cheese, grated
- 250g cottage cheese
- 400g carrots, peeled, sliced
Method
- 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 purée, cheese and half the parmesan. Pour mixture over pasta and stir to combine. Season. Transfer mixture to a 12-cup capacity ovenproof dish. Sprinkle with tasty cheese.
- Bake for 30-35 minutes or until golden. Serve macaroni with rocket.
