mac & cheese with a twist
Calcium rich, Egg free, Nut free, Soy free, Vegetarian
About the recipe
A creamy, veggie-packed mac and cheese recipe for toddlers and the whole family. Roasted sweet potato and cauliflower are blended into a silky cheese sauce for added nutrition and a deliciously familiar taste.
This isn’t your average mac and cheese—it’s packed with nourishing hidden veggies and all the creamy, cheesy comfort you’d expect from this family favourite. Roasted sweet potato and cauliflower give a boost of nutrients and natural sweetness, and with everything coming together in one pot, it’s perfect for busy weeknights. We’ve also included tips to make a purée version for your baby using the same base—because who has time to cook two separate meals?
Perfect for batch cooking, this mac and cheese freezes well, and you can even use the roasted veg for other meals like purées or soups. It’s a sneaky (but totally delicious) way to serve up more veg to little ones who may be going through a fussy phase.
serving suggestions:
Serve warm on its own, or with a fresh salad, sautéed greens, or steamed broccoli. For baby-led weaning, let it cool slightly and serve in small bite-sized pieces. You can also blend or mash with a splash of milk or broth for a purée version.
age suitability:
Suitable from 12+ months
storage notes:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop or in the microwave with a splash of milk or broth.
Ingredients
200g sweet potato, cut into 3cm thick discs
½ head of cauliflower, cut into florets
Olive oil, for roasting
250g small pasta (e.g. pulse pasta, macaroni, or spirals – see note)
3 tbsp butter or ghee
2 tbsp spelt or plain flour
1 cup milk of choice
1½ cups grated cheddar cheese, plus extra for topping
¼ cup grated Parmesan
2½ cups bone broth, stock or vegetable stock
1 cup frozen peas
Salt, to taste
Method
Preheat your oven to 190°C. Arrange the sweet potato and cauliflower on a baking tray, drizzle with olive oil, and roast for about 20 minutes or until golden and soft.
Transfer the roasted veg to a blender and blend with 1 cup of the broth until smooth. Add a splash more broth or water if needed for a smooth purée.
Meanwhile, cook the pasta in a pot of boiling water until just undercooked (it will finish cooking in the oven).
In an ovenproof dish over medium heat, melt the butter or ghee. Add the flour and stir constantly for about 1 minute to form a roux.
Pour in the milk and stir continuously until the sauce thickens. Lower the heat, then stir in the cheddar and Parmesan until melted and combined.
Add the cooked pasta, veggie purée, remaining broth, and peas. Stir to combine. Season with salt to taste.
Top with the reserved cheddar and bake (uncovered) for 15 minutes or until golden and bubbling.
You can blend the peas into the sauce for an even smoother texture.
We used San Remo pulse pasta (pea, lentil, chickpea & borlotti bean) for an added protein and fibre boost.
Want to make a purée for baby at the same time? Check out our Sweet Potato, Cauliflower & Chicken Purée recipe which uses the same roasted veg base!
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