August's lunchbox focuses on more easy to chuck-in-there snacks, with some hidden veg in a yummy Mac n Cheese!

• Mac n Cheese with Hidden Veg (thermos)
• Macro Air Puffed Fava Beans
• Mandarin
• Cream Cheese stuffed Celery Boats
• Carrot Circles
• Cheese sticks

Mac N Cheese with Hidden Veg

Serves 4

• 1¼ cup dried macaroni or dinosaur pasta
• 4 large cauliflower florets, roughly chopped
• 1 ½ tbspns extra virgin olive oil
• 2 tbspn plain flour
• 2 cups skim milk
• 2 tbspns finely grated parmesan cheese
• ¼ cup low-fat vintage cheddar, coarsely grated
• ½ cup frozen peas
• 1 tspn wholegrain or Dijon mustard
• 2 cloves garlic, crushed
• 1 slice wholemeal or grainy bread

Method:

1. Preheat oven to 160C.
2. Cook the pasta in a saucepan of boiling water, following packet directions,add the cauliflower for the last 2 minutes of cooking time. Drain and transfer to a large bowl.
3. Heat the oil in a saucepan over low heat. Add the flour and stir for 1-2 minutes or until mixture bubbles. Gradually stir in the milk, whisking constantly until smooth. Bring to the boil, stirring constantly. Reduce heat to low and cook, while stirring for 3-4 minutes or until the sauce thickens.
4. Stir in 1 tbspn of the parmesan, grated cheddar, peas, mustard and garlic. Set aside.
5. Combine the breadcrumbs and remaining parmesan cheese in a food processor and blitz to make breadcrumbs.
6. Pour the pasta mixture into a large oven-proof dish and sprinkle with the breadcrumb mix.
7. Bake for 15 minutes or until the top is golden and crisp.
8. To serve for packed lunches, reheat a single serve (1¼ cups of mixture) in the microwave until hot. Pour into a preheated thermos and secure the lid.

This dish can be made ahead and kept covered in the refrigerator for up to 3 days.