August's lunchbox focuses on more easy to chuck-in-there snacks, with some hidden veg in a yummy Mac n Cheese!
- Mac n Cheese with Hidden Veg (thermos)
- Macro Air Puffed Fava Beans
- Mandarin
- Cream Cheese stuffed Celery Boats
- Carrot Circles
- Cheese sticks
Mac N Cheese with Hidden Veg
Serves 4
- 1¼ cup dried macaroni or dinosaur pasta
- 4 large cauliflower florets, roughly chopped
- 1 ½ tbspns extra virgin olive oil
- 2 tbspn plain flour
- 2 cups skim milk
- 2 tbspns finely grated parmesan cheese
- ¼ cup low-fat vintage cheddar, coarsely grated
- ½ cup frozen peas
- 1 tspn wholegrain or Dijon mustard
- 2 cloves garlic, crushed
- 1 slice wholemeal or grainy bread
Method:
- Preheat oven to 160C.
- Cook the pasta in a saucepan of boiling water, following packet directions,add the cauliflower for the last 2 minutes of cooking time. Drain and transfer to a large bowl.
- Heat the oil in a saucepan over low heat. Add the flour and stir for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low and cook, while stirring for 3-4 minutes or until the sauce thickens.
- Stir in 1 tbspn of the parmesan, grated cheddar, peas, mustard and garlic. Set aside.
- Combine the breadcrumbs and remaining parmesan cheese in a food processor and blitz to make breadcrumbs.
- Pour the pasta mixture into a large oven-proof dish and sprinkle with the breadcrumb mix.
- Bake for 15 minutes or until the top is golden and crisp.
- To serve for packed lunches, reheat a single serve (1¼ cups of mixture) in the microwave until hot. Pour into a preheated thermos and secure the lid.
This dish can be made ahead and kept covered in the refrigerator for up to 3 days.