Veg mac & cheese pots

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Snack
Servings 12


  • ½ cup carrot diced
  • ½ cup cauliflower
  • ½ cup potato
  • ½ cup pumpkin diced
  • 2 tbsp parmesan grated (for scattering)
  • 1 ½ cup dried macaroni
  • 2 cup Reduced-fat milk
  • 2 tbsp wholemeal plain flour
  • 1 tbsp Drizzle extra virgin olive oil
  • ½ cup tasty cheese grated


  • Preheat oven to 180°C. Cook macaroni in a saucepan of boiling water according to packet instructions. Drain and set aside.
  • Meanwhile, place vegetables in a microwave-safe bowl, cover and microwave for 6 minutes on high or until soft. Using a potato masher, mash vegetables to combine.
  • Heat oil in a saucepan over medium-high heat for 1 minute. Add flour and cook for 2 minutes, stirring constantly to make roux. Gradually add milk while whisking continuously for 5 minutes or until sauce almost comes to the boil. Remove from heat, add cheese and mashed vegetables and stir until cheese melts. Add pasta and stir to coat and combine.
  • Divide mixture between four 1 1/2 cup ovenproof ramekins or 12 cupcake cases and sprinkle with parmesan. Bake on a baking tray or in muffin pan for 15 minutes or until tops are golden and pots are heated through. Serve with salad.


Calories: 155kcalCarbohydrates: 15gProtein: 8gFat: 7gSodium: 131mgFiber: 1gCalcium: 19mg
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