Hidden 5 Veg Mac and Cheese

Hidden 5 Veg Mac and Cheese



  • 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!


300 g
Olive oil
2 tbsp
Vegetable stock
300 ml
Courgettes (Grated)
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 cream cheese
140 g
Medium white white onions (Diced)
Dijon mustard
1 tbsp
Crusty Stale Bread
1 slice