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

INGREDIENTS

Sauce

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)

Pasta

250g pasta for large serve

125g pasta for small serve

INSTRUCTIONS

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