Roughly chop the cauliflower, carrot and pumpkin and place in a microwave safe jug, add the vegetable stock. Cover and cook in the microwave for 7 minutes until tender.
In a food processor add the vegetable and stock mix and blitz until puréed.
Transfer the purée mix to a saucepan. Bring to a simmer, add the milk, garlic and tasty cheese and mix until the cheese has melted. Once melted, take the cornflour paste and mix in to thicken.
Once ready, take half the sauce mixture and set aside, and leave the other half of the sauce in the saucepan.
Cook the macaroni as per directions on packet.
Once the macaroni is cooked, drain and add into the sauce in the saucepan, also add the Parmesan cheese, cream cheese and smoked paprika (optional)
Mix through, and you can serve as is, or you can choose to put in a serving dish and cover with a little more cheese and bake until the top is golden
* The half of sauce that has been put aside, can be frozen and used to make another batch. Just defrost in the fridge the night before. Once defrosted, heat in a small saucepan on the stove, and simply add cooked pasta
Recipe serves 6 kid-size servings at 295 calories per serve
Or serves 4 adults at 425 calories per serve
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