When my eldest recently got braces, this vegetable-laden mac and cheese was one of the few things he could manage to eat (minus the crunchy topping). Vegetables, puréed until silky, go surprisingly well as pasta sauces, especially if they are cooked in a well-flavoured stock. I vary the mix to what I have around – parsnips, Jerusalem artichokes and turnips also work well and I always have a jar of roasted red capsicums in the fridge. The cheese varies depending on what I have to hand; sometimes it’s a mix of cheeses using up odd bits. Sometimes, too, I might have cream that needs using up so I replace the crème fraîche with that. The straight purée can also do double duty as soup.