Pumpkin Mac ‘n’ Cheese
10 Mins Prep + 10 Mins Cooking
Energy 1796kjs Protein 27.5g Fat 14.6g Carbs 43.9g Fibre 3g
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.