Pumpkin Mac ‘n’ Cheese


10 Mins Prep + 10 Mins Cooking

summer smoothies

Serves 6

Large Serve

Energy 1796kjs Protein 27.5g Fat 14.6g Carbs 43.9g Fibre 3g

Small Serve

Energy 1492kjs Protein 24.8g Fat 14.3g Carbs 29.6g Fibre 3g



700g Jap pumpkin, cut into 2 cm cubes

2 cups low fat grated cheese

½ cup grated parmesan cheese

375ml can carnation light ‘n’ creamy evaporated milk

1 tsp chicken stock powder

(Makes approx. ½ cup sauce per person)


250g pasta for large serve

125g pasta for small serve


1. Microwave pumpkin on high for 5 minutes or until cooked through, then mash.

2. In a medium non-stick saucepan combine pumpkin, cheeses, evaporated milk, chicken stock. Stir over medium to low heat for 4 minutes or until the cheese has melted and sauce has thicken. Then puree until sauce is smooth.

3. Cook pasta according to packet directions and then drain.

4. Serve 1 cup of pasta with sauce for large serving or ½ cup for a small serve.

DinnerMitch Hills