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Macaroni and cheese

Macaroni and cheese

Total Time
2 hr
20 min
1 hr 40 min
Parsnip adds a sweet surprise to this classic comfort food. Best enjoyed on a chilly night for dinner.



200 g, finely chopped

Vegetable stock

1½ cup(s), (375ml)


2 tsp

Vegetable stock

cup(s), (80ml), extra

Whole grain mustard

2 tsp

Green shallot(s)

2 individual, finely chopped

Wholemeal pasta, dry

200 g, penne

Multigrain bread

1 slice(s), stale bread, made into ½ cup (35g) of breadcrumbs

Extra light cheddar cheese

¼ cup(s), grated, (30g), grated

Grated parmesan cheese

¼ cup(s), (20g)

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
  2. Place parsnips and stock in a medium saucepan. Bring to a simmer over medium heat. Simmer, uncovered, for 10 minutes or until parsnips are tender. Using a stick blender, process mixture until smooth. Return mixture to saucepan.
  3. Mix cornflour and extra stock in a small bowl until smooth. Add cornflour mixture to parsnip mixture. Return to the boil. Boil, stirring constantly, for 1 minute, or until mixture thickens. Remove from heat. Stir in mustard and shallot.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain. Return to pan. Add parsnip mixture to pasta and stir to combine. Transfer to prepared dish.
  5. Combine breadcrumbs, cheeses and parsley in a small bowl. Sprinkle over pasta mixture. Bake for 20 minutes, or until golden. Serve.


SERVING SUGGESTION: Add a leafy green salad, drizzled with lemon juice, to serve. VARIATION: Swap 1½ cups (375ml) vegetable stock with 1½ cups (375ml) skim milk to cook parsnips in Step 1.