Mac ‘n’ cheese with pumpkin
(at time of publication)
- 500g pumpkin, peeled, roughly chopped
- 250g macaroni
- 2 teaspoons olive oil
- 1 medium-sized carrot, roughly grated
- 1 medium-sized courgette, roughly grated
- 2 tablespoons flour
- 1 ½ cups skim milk
- ⅔ cup grated reduced-fat cheese
- 300g baby Brussels sprouts
- 2 bunches broccolini or 1 head broccoli
1 Preheat oven to 200°C. Bring a large saucepan of water to the boil. Add pumpkin to pan and cook for 10 minutes or until very tender. Drain pumpkin in a large colander and set aside.
2 Bring another large saucepan of water to the boil. Add macaroni and cook following packet directions. Drain.
3 Meanwhile, heat olive oil in a large deep saucepan set over a medium-high heat. Add carrot and courgette. Cook, stirring, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute. Add milk to pan in a gradual stream and cook, stirring, for 2 minutes or until vegetable sauce boils and thickens.
4 Add cooked pumpkin to vegetable sauce in pan. Use a potato masher or the back of a spoon to squash pumpkin into sauce until almost smooth. Stir macaroni and half of the cheese into sauce. Season with freshly ground black pepper. Transfer mixture to a 6-cup baking dish and sprinkle with remaining cheese. Bake for 15-20 minutes or until golden.
5 Meanwhile, steam Brussels sprouts and broccolini on the stove top or in the microwave for 4-5 minutes or until tender. Serve alongside mac ’n’ cheese.
Make it gluten free: Use gluten-free pasta, use rice flour instead of standard flour, and check ingredients if using pre-grated cheese.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 13g
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