3 CHEESE MAC RECIPES

Name: 3-veg mac 'n' cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 2 adults + 2 children
Ingredients: 150g butternut squash, cut into chunks; 300g penne (we used Napolina 50% white 50% wholemeal); 40g butter; 1 small leek, finely sliced (about 50g); 25g flour; 600ml milk; 100g frozen peas; 175g mature Cheddar cheese (we used a vegetarian version); 1 slice day-old brown bread, blitzed into crumbs

3-VEG MAC 'N' CHEESE RECIPE | BBC GOOD FOOD

3-veg mac 'n' cheese recipe | BBC Good Food image

Sneak vegetables into macaroni cheese, a popular family meal that becomes even more nourishing for kids with the addition of butternut squash, leeks and peas

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 9

Ingredients

150g butternut squash, cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek, finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread, blitzed into crumbs

Steps:

Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
Cook the pasta according to the pack instructions.
Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

Nutrition Facts : Calories 680 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.25 milligram of sodium

3-INGREDIENT ONE-POT MAC AND CHEESE RECIPE - PILLSBURY.COM

3-Ingredient One-Pot Mac and Cheese Recipe - Pillsbury.com image

Busy weeknights are no match for this creamy, dreamy one-pot macaroni and cheese meal. Three ingredients are all you need for a surprisingly easy twist on the classic mac dish your family loves. In just 20 minutes, you can whip up a cozy one-pot mac and cheese that will have your kids asking for seconds.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 3

Ingredients

1 can (12 oz) evaporated milk
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.
Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.
Remove from heat; stir in cheese until melted.

Nutrition Facts : Calories 540 , CarbohydrateContent 71 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 7 g, TransFatContent 0 g

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