1 TBSPN MCT Oil
1 TBSPN plain flour
1 cup skim milk
1/4 cup grated carrot
1/4 cup grated zucchini
1/4 cup canned corn kernels
50g broccoli cut into florets
1 cup cooked macaroni pasta
4 slices Kraft Free cheese
Heat MCT Oil in saucepan over medium heat. Add flour and cook, stirring for 1 minute. Remove
saucepan from heat. Gradually stir in milk. Return saucepan to heat. Cook, stirring for 3 to 4
minutes or until sauce boils and thickens. Add carrot, zucchini, corn, broccoli and macaroni.
Cook for 5 minutes or until vegetables are soft. Stir in cheese. Cook for 2 to 3 minutes or until
melted. Spoon into bowls and serve.
1 TBSPN plain flour
1 cup skim milk
1/4 cup grated carrot
1/4 cup grated zucchini
1/4 cup canned corn kernels
50g broccoli cut into florets
1 cup cooked macaroni pasta
4 slices Kraft Free cheese
Heat MCT Oil in saucepan over medium heat. Add flour and cook, stirring for 1 minute. Remove
saucepan from heat. Gradually stir in milk. Return saucepan to heat. Cook, stirring for 3 to 4
minutes or until sauce boils and thickens. Add carrot, zucchini, corn, broccoli and macaroni.
Cook for 5 minutes or until vegetables are soft. Stir in cheese. Cook for 2 to 3 minutes or until
melted. Spoon into bowls and serve.
Little Leakers
Vegetable Macaroni Cheese