1 1/2 cups uncooked macaroni
1 cup butternut pumpkin
1 medium carrot
2 medium zucchini
1 cup Maxigenes Full cream milk, premade
1 garlic clove, crushed
1 medium onion
2 cups cheese, grated
2 tbsp. plain flour
2 tbsp. butter
Cook the pasta as per the packet directions, drain and set aside.
Peel and roughly chop the vegetables, place in a saucepan of boiling water and cook until tender. Drain the vegetables, then puree.
In a separate saucepan, saut the onion and garlic in butter until it’s softened and translucent.
Add the flour and cook for about 2 mins whilst stirring. Then gradually add in the milk until it thickens into a sauce.
Bring sauce to the boil then remove from heat and stir in half the cheese.
Stir the vegetable puree into your cheese sauce and add the pasta.
Pour the combined mixture into a greased ovenproof dish and top with the remaining cheese.
Bake for about 20 mins at 180°C or until golden brown.