Healthy Mac 'n' Cheese

Mandy Sacher, author of the Wholesome Child cookbook, has this to say about her Mac ‘n’ Cheese recipe: quality ingredients like preservative-free cheese, wholegrain pasta, vegetables and chia seeds turn this dinner staple into a nutritious choice. This healthy and nutrient-dense pregnancy recipe is yum for dinner and equally tasty for lunch the next day.

| Serves 4 |

Ingredients

2 cups brown rice penne

1 cup cauliflower florets

1 cup zucchini, peeled and shredded

1-2 tbsp coconut oil

¾ cup milk of choice

1 tbsp tapioca flour

1 ½ cups cheddar cheese, shredded

1 tbsp chia seeds

salt and pepper to taste

1 tsp paprika powder

Method

Preheat oven to 180°C.

Cook the pasta until al dente. Drain and set aside.

Place cauliflower in a food processor and process until it reaches a rice-like consistency.

Heat oil in a large frying pan and sauté cauliflower and zucchini for about 5 mins.

In a saucepan, warm ½ cup of milk.

In a small bowl, whisk together the remaining milk and the flour until there are no lumps. Then whisk this mixture into the warm milk. Continue whisking gently until milk thickens to the consistency of heavy cream.

Mix cheese, chia seeds, sautéed cauliflower and zucchini into the milk-flour mixture and season with salt and pepper. For a smoother consistency you can process using a hand held blender.

Place the pasta in a casserole dish and pour the cheese and veggie sauce over it. Sprinkle with paprika powder and grated cheese and bake in the oven for 30 minutes until the top is golden.