Loaded Mac ‘N’ Cheese Recipe

My version of Mac ‘N’ Cheese is again pretty loaded with veggies and I hope your munchkins like it as much as mine does.

Ingredients:

1. 1 small handful Mini elbow macaroni

2. Zucchini, finely cubed

3. Pumpkin, finely cubed

4. Parsley, only a little, finely chopped

5. 2 small cubes of Parmesan cheese (use as much as you please, one could use grated or shaved Parmesan as well)

6. 2 teaspoons of whole wheat and soy flour

7. 1/2 cup of milk (adjust quantity according to the consistency of the sauce you with to prepare)

8. Salt, Pepper & Mustard powder to season

9. Ghee to sauté the veggies (use the quantity you desire)

Method:

1. Cook the Elbow macaroni and set aside

2. In a cup, mix the flour and the milk and set that aside too

3. In a sauce pan, heat the ghee and sauté the veggies

4. Once the veggies are cooked (careful not to overcook them), Pour in the mix of the milk and flour and add the seasoning

5. Add the cheese. Keep stirring to avoid clumping

6. When the sauce thickens to the desired consistency turn off the stove

7. Add the chopped Parsely

8. Then add the cooked Elbow macaroni to the sauce and give it a good mix

9. Serve warm

Tips:

1. Keep stirring to avoid clumping

2. Adjust the thickness of the sauce by adding milk

3. Ghee – I have realised time and again that cooking in ghee or white un-salted butter eliminates the over powering taste of Olive oil or the saltiness of yellow butter

4. Veggies – Any kind of veggies can be used for this dish. Just chop them real fine

5. Cheese – One could use Cheddar instead of Parmesan or even a combination of Cheddar and Mozzarella.

Also read more about: Potato And Zucchini Cheese Melts!, Classic Chilli Cheese Toast

All pictures in this article are original and have been contributed by the author.

Read More On Baby