3-Veg Mac n Cheese


I love being in the kitchen.

Probably just aswel, seeing as though I spend so much time in there baking these days! What I have neglected though, is proper home cooked meals. By the time we are home from work and finished Josephs bedtime routine, the last thing I want to do is be in the kitchen prepping and cooking. I simply struggle to find the time, or energy these days so I’m always on the lookout for healthy and wholesome, but relatively easy dinners. I’ve also let my organisation skills slip these days! I usually try to meal plan but the past couple of months inparticular, again I’ve just struggled to find the time. Until now. I have decided to make a conscious effort to make time – so here we are.

Yesterday I sat down and set out for some  meal planning for the week. I wanted to make relatively quick and healthy dinners, and to make enough so that Joseph could eat it the next day for lunch. For me, there is nothing more satisfying and rewarding than seeing Joseph eat healthy meals that I have cooked for him myself. Although Joseph does have a healthy and balanced diet, because he is in childcare all week, I don’t have control of his dinners so I really wanted to ensure that he is getting some nice home cooked food for lunch.

So, introducing to you and your little sprogletts – 3 Veg Mac N Cheese ! I can not tell you how yummy and filling it is. Proper carbalicious, cheesy goodness – perfect for this time of year.

Tip; I am all about the frozen veg and herbs right now. I don’t always have time to ensure I have fresh ingredients for my meals, so currently in my freezer I have frozen onions, garlic, butternut squash, basil and parsley and they have been a bloody godsend!

Recipe as follows;


150 g butternut squash cut into chunks 

300g pasta (whatever you like, I’m all about the riggatone these days) 

40g butter 

1 small leek finely sliced (about 50g)

25g plain flour

600ml milk

100g frozen peas

167g mature cheese (although I overload the cheese)

1 slice of bread (optional) blitzed to crumbs


  1. Heat the oven to 200c fan/ 180c/gas 6 – stick the butternut squash in the oven on a lightly oiled oven try and cook for around 20 mins. blitz in a food processor until smooth or mash 
  2. Cook the pasta according to the pack instructions (usually around 12 mins) 
  3. heat the butter in a saucepan – add the leek and cook for 2 mins – stir in the flour and cook for 2mins more – take the pan off the heat and slowly whisk in the milk – return to the heath and bring to the boil stirring constantly – simmer for 5 mins – stir in the peas and bring back to simmer – take the pan off and stir in the butternut squash and the cheese. 
  4. Stir the pasta into the sauce and transfer to an oven proof dish – grate as much cheese as you fancy and add the breadcrumbs. bake for 15-20 mins or so until bubbling and golden!

Enjoy the leftovers the next day x



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