Piccolo Plates’ Macaroni Cheese with a healthy twist recipe

You wouldn't assume that the ultimate indulgence, Macaroni Cheese, can offer some health benefits but if you cook it right, it really can.

This week, Els and Bels from Piccolo Plates, have created a Mac ‘n’ Cheese which tastes as comforting, creamy and cheesy as you would wish but contains extra vegetables for a welcome nutritious hit.

The twist comes in the form of added celeriac and butternut squash that are mixed into the sauce.

Try it this bank holiday - your little ones will devour it without even knowing they’re ticking off two portions of their five-a-day..

Ingredients (serves 4 children)

12.5.g butter

1/2 tbsp plain flour

250ml milk

50g grated cheddar cheese plus extra for the topping

120g of macaroni pasta

100g celeriac

100g butternut squash

Method

Pre heat your oven to 180c and then peel and roughly chop the celeriac and butternut squash into chunks.

Next, steam the vegetables for 20 minutes until soft and once cooked blend them into a puree.

Bring a pan of water to the boil, add the pasta and cook for ten minutes until al dente.

In a small pan gently melt the butter, add the flour and stir until paste-like, slowly adding the milk little by little and constantly stirring until thick. Remove for the heat, add the grated cheese and stir until everything is melted.

Next, combine the puree mixture and white sauce and then gently mix the cooked pasta and sauce together.

Place all the mix in an ovenproof dish, sprinkle with grated cheddar and cook for 20 minutes until hot through and golden.

If you want to add a further twist, you can always incorporate pancetta, broccoli or peas into the dish.

For parents who don't have time to cook, Piccolo Plates delivers healthy, home-cooked, and kid-friendly meals around London. Dishes start from £5 and feed two. You can find out more here.