Healthy mac and cheese

Give this family favourite a feel-good makeover with a few clever ingredient swaps and hidden veg. It’s perfect for any night of the week.

6

10m

15m

Ingredients

  • 400g chickpea pulse pasta
  • 500g cauliflower, finely chopped
  • 2 large zucchini, finely chopped
  • 4 celery sticks, finely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 150g light cream cheese, chopped
  • 2/3 cup (80g) shredded light tasty cheddar
  • 1/4 cup (20g) finely grated parmesan

Method

STEP 1

Preheat grill on high. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid.

STEP 2

Meanwhile, heat a large non-stick frying pan over medium heat. Add the cauliflower, zucchini, celery, leek, garlic and 2 tbs water and cook, stirring occasionally, for 10 mins or until the vegetables soften. 

STEP 3

Add the cream cheese, half the cheddar, half the parmesan and the reserved cooking liquid to the vegetable mixture. Cook, stirring, until the cream cheese melts. Add the pasta and toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Sprinkle with remaining cheddar and parmesan. Cook under the grill for 5 mins or until the cheese melts and is golden. Season with pepper.

Dietary information

Vegetarian
No added sugar
Heart healthy
Wheat-free
Sesame-free
Peanut-free
Nut-free
Gluten-free
Egg-free

Nutrition Information

Per Serve

Energy: 1722kJ/412 Cals (20%)

Protein: 23g (46%)

Fat: 13g (19%)

Sat fat: 7g (29%)

Carb: 44g (14%)

Sugar: 7g (8%)

Fibre: 10g (33%)

Sodium: 288mg (14%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.