Justine's easy mid-week mac'n'cheese

This easy mid-week mac and cheese by Justine Schofield is designed to support busy families with a comforting, fuss-free meal that kids love, while quietly boosting nutrition. Cleverly hiding vegetables like cauliflower in a creamy cheese sauce, it’s a perfect example of how everyday favourites can work harder for growing bodies. You can also stir Base Kids through the béchamel for an extra nutrient boost without changing the taste or texture, making this a simple, family-friendly way to support fussy eaters and take the pressure off dinnertime

 

INGREDIENTS

250 macaroni pasta 

1/4 cauliflower, chopped

50g butter

50g plain flour

500ml milk

1 tbsp Dijon mustard

100g cheddar cheese, grated

Salt and pepper

Optional

4-8 scoops Base Kids

INSTRUCTIONS

Bring a large pot of salted water to the boil. 

Melt butter in another large saucepan and add the flour to make a roux. Continue to stir for 1-2 minutes to cook out the raw flour. Little by little whisk in the milk. Keep whisking so there are no lumps and bring to a gentle boil until it thickens. 

Take off the heat and mix in cheese, mustard and salt and pepper (and 4-8 scoops of Base Kids if you are using it). 

Add the pasta and cauliflower to the boiling water pot and cook for 6-8 minutes until pasta is al dente and cauliflower is just cooked. 

Drain pasta and cauliflower, reserving 1/2 a cup of the cooking water. 

Add pasta and cauliflower to the cheese sauce along with water and stir through well before serving.