Macaroni and cheese is an instant favourite with children and needs no introduction. Children can happily enjoy it every day of the week, without the smallest of complaints. However, the downside to such a dish is that its nutritional value is fairly low. Pasta contains large amounts of gluten and processed cheese isn't particularly known for its vitamins and minerals. When parents to sneak in vegetables, children notice immediately, and it often leads to tantrums. Here are two variations of the traditional macaroni and cheese, which gently incorporate vegetables, without sacrificing taste.
Blanch 250 gms of spinach leaves in boiling water for 5 minutes. Rinse in cold water after removing it from the pot to stop excess cooking. Let it cool and blend to a smooth puree in a blender jar or using an immersion blender. Make the sauce for the macaroni and cheese as mentioned above and add pureed spinach before adding the macaroni. Bake the dish as instructed above.
Cook 250 gms of cubed red pumpkin in boiling water for 10 minutes. Drain the pumpkin and allow it to cool completely before blending it to a smooth puree in a blender jar or using an immersion blender. Make the sauce for the macaroni and cheese as mentioned above and add pureed pumpkin before adding the macaroni. Bake the dish as instructed above.
In both the variations mentioned above, the vegetables have not been overcooked, which ensures that no nutrients are lost in the cooking process.
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