Creamy pumpkin mac-n-cheese
Who doesn’t love a main dish that only uses one pot and is ready in half an hour? More to the point, who doesn’t love mac-n-cheese? This one has plenty of cheese, but also a nice dose of vegetables from the mashed pumpkin.
2 cup(s), (500ml)
300 g, elbow variety
Cooked mashed pumpkin
Light tasty cheese
1 cup(s), grated, grated, (120g)
- Combine 1 cup (250ml) water with milk, pasta, mustard, onion powder, nutmeg and 1 teaspoon salt in a large saucepan over medium-high heat. Cook, stirring constantly, until small bubbles begin to form around edges. Reduce heat to medium-low (do not let mixture boil). Continue to cook, stirring often, for about 15 minutes or until pasta is almost tender and liquid has thickened. Stir in pumpkin and cook, stirring, for a further 1 minute.
- Remove from heat. Gradually stir in cheese, until fully melted before adding more. Serve.
Add it: A sprinkling of chopped fresh chives is the perfect garnish for this comforting dish.