Pumpkin Mac ‘n’ Cheese

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10 Mins Prep + 10 Mins Cooking

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

Instructions

Step 1

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

Step 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.

Step 3

Cook pasta according to packet directions and then drain.

Step 4

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

Ingredients

700g Jap pumpkin, cut into 2 cm cubes
2 cups low fat grated cheese
375ml can carnation light ‘n’ creamy evaporated milk
1 tsp chicken stock powder
(Makes approx. ½ cup sauce per person)
15g cream cheese
2 sun dried tomatoes, drained, sliced
20g feta, crumbled
handful baby spinach