Macaroni & Cheese with a ‘Veggie-Twist’

Serves 6

• 300g macaroni, cooked

• 90g cheddar cheese, cubed

• 50g Parmesan, cubed

• 200g cauliflower, roughly chopped

• 1 carrot, roughly chopped

• 1 zucchini, roughly chopped

• ¹/₂ an onion, peeled and chopped

• 1 cup (250g) vegetable stock

• 75g butter

• 4 tablespoons (60g) plain flour

• 1¹/₂ cups (375g) milk

Place the cheeses into the thermo bowl (otherwise use 1 cup grated cheddar and ¹/₂ cup grated Parmesan).

10 seconds

8

Pour into a bowl and set aside. Place the vegetables and veggie stock into the thermo bowl.

5 minutes

100°C

3

Turbo boost for 3 seconds for a puree. Set aside. Rinse bowl. Place butter and flour into the thermo bowl. Use the spatula to brush the flour from the blades.

6 minutes

90°C

1

Preheat oven 180°C. Add the milk, giving the sauce a little stir with the spatula.

7 minutes

90°C

4

Add ³/₄ of the cheeses and season with sea salt and cracked pepper.

2 minutes

90°C

4

Combine pasta, veggie puree and cheese sauce in a large bowl. Pour into a pie dish, sprinkle with remaining cheese and bake for 20 minutes or until golden, bubbling, crispy and delicious.