Joshua had macaroni cheese packed with green veg for dinner. The mac 'n' cheese, with added leeks, spring onions, spinach and cavelo nero, was served with mandarin slices and prunes. I was conscious of the high salt content in a traditional macaroni cheese recipe so I made some tweaks to try to reduce it. I added cream cheese and natural yoghurt to the cheese sauce to increase the quantity of the sauce while not adding to the salt levels. I also added some blitzed up oats and pine nuts, along with some dried polenta and ground almonds, to the breadcrumb topping to bulk that out while minimising salt. I made a nice big dish of it so there's loads of portions for the fridge and the freezer. It's great to know that there's always a selection healthy home-cooked food in the freezer for the days we don't have time to cook anything fresh.
