Hidden 5 Veg Mac and Cheese

Name: Hidden 5 Veg Mac and Cheese
Ingredients: 300 g macaroni; 2 tbsp olive oil; 300 ml vegetable stock; courgettes (Grated); 100 g cauliflower; 100 g Frozen sweetcorn; 150 g sweet potatoes; 120 g carrots (Sliced); 250 ml Arla® Big Milk; 250 g Reduced fat Arla® LactoFREE Cheddar (Grated); 140 g Reduced fat fresh cheese; Medium white white onions (Diced); 1 tbsp Dijon mustard; 1 slice Crusty Stale Bread

Ingredients

Macaroni	300 g
Olive oil	2 tbsp
Vegetable stock	300 ml
Courgettes (Grated)
Cauliflower	100 g
Frozen sweetcorn	100 g
Sweet potatoes	150 g
Carrots (Sliced)	120 g
Arla® Big Milk	250 ml
Reduced fat Arla® LactoFREE Cheddar (Grated)	250 g
Reduced fat fresh cheese	140 g
Medium white white onions (Diced)
Dijon mustard	1 tbsp
Crusty Stale Bread	1 slice

Instructions

Add vegetable stock, courgettes, cauliflower, sweetcorn, sweet potato, and carrots into a deep pan and cover for 20-25 minutes until cooked through.
Add all of your veg and stock to a blender and blitz until there are no lumps and set to one side.
In the pan used to cook your veg, add in the oil and fry the onion for two minutes.
Add your blended veggies to the onion and add your mustard, milk, cheese and cream cheese. Keep on a medium heat and gently whisk until nice and smooth. This will make more than enough so remove half from the pan befor adding your macaroni.
Add your al dente macaroni and reduce heat and cook. If the pasta begins to look dry add more of the sauce set aside a bit at a time. Continue to heat gently for 15 minutes until gooey.
Scoop into a large ovenproof dish, removing any excess sauce and sprinkle with Cheddar and cook for 10-15 minutes until the cheese has melted.
Remove from oven, portion into bowls and enjoy!