Baked Macaroni Cheese with Hidden Veg

Ingredients

• 500 gram macaroni
• 80 gram butter
• 1/2 cup plain flour
• 1 litre milk
• 3 cup tasty cheese, grated
• 250 gram butternut pumpkin, finely grated
• 1 piece zucchini, finely grated and squeezed dry
• 2 teaspoon dijon mustard
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil

Instructions

1. 1Preheat the oven to 180°C and cook the macaroni in salted boiling water for 2 minutes less than the packet says; drain.
2. 2Melt the butter in the same pot over medium heat, add the flour and stir for 1 minute.
3. 3Whisk in the milk a cup at a time until the sauce is smooth and thickened, about 6 minutes.
4. 4Stir in the grated pumpkin and zucchini and cook for 3 minutes.
5. 5Take the pot off the heat and stir in 2.5 cups of the cheese and the mustard until melted.
6. 6Fold the macaroni through the sauce, then divide between two greased baking dishes.
7. 7Mix the breadcrumbs, remaining cheese and oil, scatter over the top and bake for 25 minutes until golden.
8. 8To freeze, wrap the second unbaked dish tightly and freeze for up to 2 months; bake from thawed at 180°C for 35 minutes until hot in the centre.