This mac and cheese is such a favourite in our house. The first time I served it my kids had double helpings, and then put a note on the remainder saying ‘Dad do not eat’ because they wanted it for dinner the following night! It is so comforting, and the potato chip crust makes kids think it’s decadent, yet they don’t realise it’s made on veggies! Win win for all.

Serves 6-8 kids or a Family of 5 as a main

GFO, DFO, VEG

‍Ingredients:

• 550g starchy/root vegetables, peeled and diced (I did 350g white potato and 200g carrots)
• 1 ¼ cup milk of choice
• ¼ cup chicken bone broth or stock
• 1tsp salt + more for seasoning pasta water
• 2 garlic cloves
• 1tbsp wholemeal spelt flour
• 1tbsp butter, olive oil or ghee
• 100g Marinated danish feta
• 250g macaroni pasta (I use GF for my daughter and it turns out great)
• 1.5 cups reserved pasta water
• 100g Bacon (optional)
• ½ - ¾ cup grate mozzarella or DF cheese
• 50g Potato chips

Thermomix Method: 

1. Place your root vegetables, milk, bone broth or stock, salt and garlic, flour and butter into your thermomix fitted with butterfly whisk attachment.
2. Set time for 30 minutes, 90’ speed 2, place a simmering basket on top and let it do it’s thing.
3. Once time is up, remove the simmering basket and increase speed to 4 for 30 seconds to gently start to combine the mixture.
4. Remove the butter whisk, add your feta and blend on speed 5 for a further 30-45 seconds or until your sauce is silky smooth. You want the sauce to be running off the spoon like it would a bechamel sauce; if it is too thick add some more milk or stock to thin it out. 
5. Meanwhile, bring a large pot of heavily seasoned water to the boil. You want the water to taste as salty as the sea, so make sure you add enough salt! Once boiling, add your pasta and cook until just al dente; it will continue to cook in the oven so you don’t want to overdo it here. 
6. Reserve 1.5 cups of the pasta water, then drain your pasta and return to your pan. Add in the reserved water, the hidden veg sauce and cooked bacon if using and gently stir to combine. Taste and adjust seasoning as needed, then transfer to a baking dish. 
7. Sprinkle half the cheese and crushed potato chips on top, then repeat with remaining cheese, potato chips and a sprinkle of salt and pepper.
8. Bake in the oven for about 25-30 minutes or until the top is nice and golden, then leave to cool slightly before serving straight away.

Stovetop Method: 

1. Place your root vegetables, milk, bone broth or stock, salt and garlic, flour and butter  in a heavy based saucepan over medium heat and bring to the boil. 
2. Reduce to low and gently simmer for 30 minutes or until vegetables are soft and falling apart. Remove from the stove and let it cool slightly.
3. Place mixture into a heatproof blender along with the feta and blitz on medium-high until your sauce is silky smooth. You want the sauce to be running off the spoon like it would a bechamel sauce; if it is too thick add some more milk or stock to thin it out. 
4. Meanwhile, bring a large pot of heavily seasoned water to the boil. You want the water to taste as salty as the sea, so make sure you add enough salt! Once boiling, add your pasta and cook until just al dente; it will continue to cook in the oven so you don’t want to overdo it here. 
5. Reserve 1.5 cups of the pasta water, then drain your pasta and return to your pan. Add in the reserved water, the hidden veg sauce and cooked bacon if using and gently stir to combine. Taste and adjust seasoning as needed, then transfer to a baking dish. 
6. Sprinkle half the cheese and crushed potato chips on top, then repeat with remaining cheese, potato chips and a sprinkle of salt and pepper.
7. Bake in the oven for about 25-30 minutes or until the top is nice and golden, then leave to cool slightly before serving straight away.

Looking for another winter warmer? Have you tried Chloes, Better than a Bottle Budget Butter Chicken?