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Healthier macaroni cheese
Fruit and vegetables
2
onions
, roughly chopped
600g/1lb 5oz
butternut squash
, peeled, deseeded and roughly chopped (about 500g/1lb 2oz prepared weight)
600g/1lb 5oz
sweet potatoes
, peeled and roughly chopped (about 500g/1lb 2oz prepared weight)
200g/7oz frozen or tinned
sweetcorn
(drained weight)
200g/7oz thickly sliced and fried
mushrooms
200g/7oz small
broccoli
florets, cooked
200g/7oz
cherry tomatoes
, halved
1 bunch
spring onions
, trimmed and roughly chopped
Tins, packets and jars
1kg/2lb 4oz dried gluten-free pasta (such as
macaroni
or other short pasta)
Cooking ingredients
1 tsp
vegetable oil
2 gluten-free and reduced-salt
vegetable stock
cubes
1 tsp fine
sea salt
freshly ground
black pepper
Dairy, eggs and chilled
200ml/7fl oz semi-skimmed
milk
360g/12½oz light extra-mature
cheddar
, grated
gluten-free
garlic bread
, to serve (optional)
Other
1 litre/1¾ pint boiling water
200g/7oz frozen
peas
, defrosted
Back to recipe
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