A pan and serving dish both filled with 3-veg mac 'n' cheese

3-veg mac 'n' cheese

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(45 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2 adults + 2 children

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (4 average portions)

  • kcal680
  • fat31g
  • saturates19g
  • carbs69g
  • sugars12g
  • fibre7g
  • protein29g
  • salt1.25g
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Ingredients

  • 150g butternut squash, cut into chunks
  • 300g penne (we used Napolina 50% white 50% wholemeal)
  • 40g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 small leek, finely sliced (about 50g)
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g flour
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 175g mature Cheddar cheese (we used a vegetarian version)
  • 1 slice day-old brown bread, blitzed into crumbs

Method

  1. 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.

  2. Cook the pasta according to the pack instructions.

  3. 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.

  4. 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.

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Comments, questions and tips

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Tlh90
6th Jan, 2020
Just tried this and it was a big hit with my 2 year old, but I have loads left over is it freezable
Alison O'Riordan's picture
Alison O'R...
14th Dec, 2019
4.05
We also loved this dish, but I used less pasta, 240g is plenty for 2 adults 2 children. Also, don't leave it any longer in the oven as it tends to dry out.
MichelleBucks
26th May, 2019
nourishing for children?
Biddlybong
27th Jun, 2019
What point are you trying to make?
RedR
18th Nov, 2018
5.05
This was fantastic, the best I've ever made. It was gobbled up by everyone.
Laureffy1994
1st Feb, 2018
5.05
Would definitely recommend this, it’s a hit in my household everyone loves it and you can make it your own by adding different veg. We usually use ham, peas, broccoli and leeks and add bacon on top of the cheese
Beccy3
16th Sep, 2019
Can you make this recipe in advance of baking it (I.e. 8 hours before)?
goodfoodteam's picture
goodfoodteam
17th Sep, 2019
Thanks for your question. Yes, you can make this in advance and refrigerate. We'd suggest scattering the breadcrumb and cheese topping before popping in the oven. As it will be fridge-cold, we'd recommend cooking for an extra 5 mins or so on top of the stated cooking time.
JANE HAIGH
15th Mar, 2018
Hi - Can you freeze this recipe as have heard you can freeze MnC before you get to the baking point at the end? Thanks
goodfoodteam's picture
goodfoodteam
19th Mar, 2018
Thanks for your question. Yes, you could freeze before baking.
Mark Mountain's picture
Mark Mountain
29th Sep, 2019
3.05
Bit bland for me so I added a bit of nutmeg, garlic, parsley and seasoned.
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