Cheesy pasta

This is a take on mac & cheese that I think would tick boxes for many fussy eaters.

I have used spirals but you could use macaroni or another favourite pasta shape.

The sauce is super simple and contains an unusual ingredient (no, not cauliflower).

I put some breadcrumbs on top but those are optional.

The way it is cooked leaves less sauce than in a traditional mac & cheese so may even be palatable for non-sauce eaters.

Recipe *

(smaller test quantity)
1 ½ tbs butter
1 tbs flour (I used wholemeal)
1 cup yoghurt
½ tsp salt
Pepper (optional)
1 cup tasty cheese (can use a milder flavour)
¾ tsp Dijon mustard (optional – but a little does give depth of flavour)
1 tbs grated onion (you won’t taste but if texture is an issue, use a tsp of onion powder instead)
125g cooked pasta

Optional topping

1 tbs butter melted
¼ cup breadcrumbs (I used wholemeal)

Method

Heat oven to 180˚
Cook pasta, drain and place in a baking dish
While pasta is cooking, melt butter in a pan
Add flour, yoghurt, mustard and salt and pepper and stir until thickens. Remove from heat.
Add grated cheese and onion to the yoghurt mixture
Pour over the pasta and stir through
For topping, mix breadcrumbs and melted butter and sprinkle over the pasta
Bake in the oven for 10 -20 minutes. The longer it cooks the less ‘saucy’.
*with thanks to Westgold for the recipe idea

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/