On a cold winter’s night, there is nothing like wrapping up in something soft and cosy, warming yourself in front of a blazing fire, and filling your belly with a generous helping of good old mac and cheese!
This recipe for mac and cheese is so simple! Follow our ten steps to create this classic winter warmer, which not only tastes amazing, but is a great way to incorporate some healthy vegetables into your diet. Even little ones who may not be too fond of eating their veggies will lap this up (and probably ask for seconds), because the flavour of the broccoli and cauliflower is virtually undetectable in the gooey cheese sauce.
The Benefits of Broccoli and Cauliflower
Broccoli is low in calories, and rich in essential vitamins, minerals, and fibre. Did you know? A single cup of broccoli contains the same amount of Vitamin C as an orange!
Cauliflower is another member of the cruciferous vegetable family, and like broccoli, cauliflower is low in calories but packed full of essential vitamins, minerals and fibre. Cauliflower contains several types of natural antioxidants which research shows can help prevent cardiovascular diseases, diabetes, neuro-degenerative disorders, and some cancers.
Both broccoli and cauliflower are extremely versatile, and can be eaten in so many different and delicious ways (raw, steamed, boiled, stir fried, roasted, battered and so on).
Tim and I love this mac and cheese recipe because it tastes sooooo good! But the best part is that it has a stealthy, healthy twist, incorporating these two incredibly nutritious veggies; perfect for boosting the immune system and warding off coughs and colds in the long, dark winter months.
- 1 small broccoli
- 1 small cauliflower
- 500g macaroni
- 25g butter
- 1tsp garlic salt
- 3 and a 1/2 cups water
- 1/2 cup mascarpone cream cheese
- 3 cups grated extra mature cheddar cheese
- 200ml semi skimmed milk
Cut the broccoli and cauliflower into florets and rinse well in cold water.
Pop all of the cauliflower and broccoli into a food processor and pulse.
Place all of the broccoli and cauliflower into the Instant Pot.
Add the macaroni to the Instant Pot.
Add butter, garlic salt and 3 and a half cups of cold water.
Close lid and ensure venting seal is closed. Select Manual (High Pressure) setting for 4 minutes.
As soon as the 4 minutes is up, release the pressure using the Quick Release method (this takes around 5 minutes).
Immediately add the cream cheese in small dots and mix in.
Add the grated cheddar cheese and mix in.
Add the milk and stir in.