Hidden Vegetable Macaroni Cheese

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    863
based on 13 ratings

Puree vegetables and hide them in the sauce of this macaroni cheese- we use squash/pumpkin, cauliflower and avocado; however, you could try using a combination of carrots, sweet potatoes or sweetcorn depending on what you have at home already. Quick version: Add cooked macaroni to the pureed sauce, add half of the grated cheese, stir to combine, then serve immediately with the remaining grated cheese on top Longer version: Combine the cooked macaroni and pureed sauce in a large oven proof dish, top with the grated cheese and breadcrumbs then bake until golden brown.

recipe updated 4 Apr 2025

Ingredients

  • Butternut squash icon
    Butternut squash
    200 g
  • Cauliflower icon
    Cauliflower
    200 g
  • Avocado icon
    Avocado
    160 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Water icon
    Water
    as needed
  • Macaroni icon
    Macaroni
    450 g
  • Milk icon
    Milk
    2 tablespoons
  • Béchamel sauce icon
    Béchamel sauce
    300 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Cheddar cheese icon
    Cheddar cheese
    100 g
  • Breadcrumbs icon
    Breadcrumbs
    100 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Baking tray - large
  • kCook icon Saucepan - small
  • kCook icon Large saucepan
  • kCook icon Colander
  • kCook icon Baking dish - large
  • kCook icon Food processor attachment

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking tray with parchment paper
  3. Place butternut squash on the baking tray
  4. Drizzle with extra virgin olive oil
  5. Roast until soft - 30 min, 200°C
  6. Remove from oven and let cool
  7. Once cooled down, use a spoon to scoop the flesh from the skin and set aside
  8. Add cauliflower and water to a clean saucepan
  9. Cook until soft - medium heat
  10. Drain
  11. Set aside and let cool
  12. Add water to a clean large saucepan
  13. Heat until boiling then reduce heat - high heat
  14. Add macaroni to the large saucepan
  15. Cook until al dente - medium heat
  16. Drain pasta into colander
  17. Transfer pasta to baking dish then set aside
  18. Assemble the Food Processor attachment to the machine
  19. Fit the knife blade to the machine
  20. Transfer squash to Food processor attachment
  21. Attach the lid and ensure it is locked into place
  22. Pulse until smooth
  23. Add avocado and milk to the Food processor attachment
  24. Transfer the cooked cauliflower from the colander into the Food Processor bowl
  25. Attach the lid and ensure it is locked into place
  26. Pulse until smooth
  27. Pre-heat oven - 190°C
  28. Add béchamel sauce, salt and black pepper to the large saucepan
  29. Transfer content of Food processor attachment to large saucepan
  30. Stir until combined
  31. Cook until warm while stirring occasionally - high heat
  32. Retrieve and clean the Food Processor bowl
  33. Fit the coarse grating disc, attach the lid and ensure it is locked into place
  34. Grate cheddar cheese into the Food processor attachment
  35. Transfer half of cheese to large saucepan
  36. Stir until combined
  37. Transfer sauce to baking dish
  38. Stir until combined
  39. Transfer the rest of cheese to baking dish
  40. Top with breadcrumbs
  41. Bake until golden brown - 20 min, 190°C
  42. Remove from oven and let cool
  43. Serve
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