Hidden veg mac and cheese

Hidden veg mac and cheese with red lentil macaroni, cauliflower, carrots and cheddar: creamy, easy for any weekday and pleasantly satisfying.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 32 g
• Fat: 18 g
• Carbs: 48 g

Ingredients

• 200 g red lentil macaroni
• 1 cauliflower
• 2 carrots
• 150 ml almond milk
• 100 g cheddar
• 1 pinch of nutmeg

Method

You’ll need: saucepan · blender · chopping board · knife · sieve

1. Cook the red lentil macaroni in salted water until al dente, then drain and set aside for a moment.
2. Divide the cauliflower into pieces, and peel and slice the carrots. Steam both until the veg is very soft.
3. Put the hot veg in a blender with the almond milk and nutmeg. Blend briefly until you have a smooth base.
4. Add the cheddar to the hot veg and blend everything until the sauce is creamy and even.
5. Mix the sauce with the cooked macaroni until everything is well coated.
6. Divide between plates and serve warm, ideally straight away.

Good to know

Mac and cheese can also be a bit more veg-packed without losing its cosy character. The sauce turns out soft, creamy and surprisingly well-rounded in flavour.

Swaps

Cheddar → Alpine cheese (such as Gruyère; similar protein content, stronger flavour); almond milk → unsweetened oat milk (a few more carbs, often milder – contains gluten unless certified gluten-free); cauliflower → broccoli (more vitamin K and folate); carrots → squash (also provides beta-carotene and keeps the sauce mild)

Allergens

Contains milk from the cheddar and tree nuts from the almond milk; usually well suited to children if the nutmeg is used sparingly, and fine during pregnancy with pasteurised cheese. Contains: tree nuts.