45 minutes
Healthy Mac and Cheese
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
5
Average cost:
$1.95
A nutritious twist on a classic, this mac and cheese recipe is one that your whole family will love and is the ultimate comfort food for kids and adults alike!
Ingredients
1 small (500g) butternut pumpkin
300g raw macaroni pasta
1 cup vegetable stock
1/4 tsp ground nutmeg
1 tbsp extra virgin olive oil
1 small onion, diced
3 garlic cloves, crushed
2 tbsp cornflour or plain flour
1.5 cups milk
1/2 small head of broccoli, chopped into small florets
1 cup (60g) shredded cheese
1 tbsp dijon mustard
Salt and pepper
2 large handfuls baby spinach
300g raw macaroni pasta
1 cup vegetable stock
1/4 tsp ground nutmeg
1 tbsp extra virgin olive oil
1 small onion, diced
3 garlic cloves, crushed
2 tbsp cornflour or plain flour
1.5 cups milk
1/2 small head of broccoli, chopped into small florets
1 cup (60g) shredded cheese
1 tbsp dijon mustard
Salt and pepper
2 large handfuls baby spinach
Method
- Preheat the oven to 200C and line a baking tray with greaseproof paper.
- Cut the pumpkin into chunks (approximately 3cm cube in size) and place onto the tray. Put the pumpkin into the oven to cook for 25 minutes or until golden.
- Meanwhile, cook the pasta according to the packet instructions.
- Once the pumpkin is cooked, remove from the oven and allow it to cool slightly on the bench.
- Place the pumpkin into a food processor or blender, along with half of the stock and nutmeg, and blend until smooth. Set aside.
- Heat the olive oil in a pan over medium heat and cook the onion and garlic until soft.
- Add the cornflour to the pan and stir it through the onion and garlic, cooking for a further minute.
- Turn the heat to low and add the milk and remaining stock. Stir continuously, allowing the mixture to thicken.
- Add pumpkin puree to the pan, along with the broccoli and cheese. Cook for 3-5 minutes or until the broccoli has just cooked and the cheese is melted.
- Add the mustard to the sauce and season with salt and pepper. Stir to combine.
- Drain the pasta, reserving half a cup of the pasta water. Add the drained pasta to the pumpkin sauce and stir to combine. If required, thin sauce with the reserved pasta water.
- Stir through the baby spinach and allow the leaves to wilt before serving. Season with extra salt and pepper as required.
Notes:
- To make this recipe gluten free, substitute the macaroni for a similar GF alternative.
- To make this recipe vegan, substitute the milk and cheese for plant based milk and cheese.
- We recommend using a combination of vintage cheddar and colby cheese in this recipe. you can steam the pumpkin instead of roasting it.
Dietary:
- Gluten Free Option (GFO)
- Vegetarian (VEG)
- Vegan Option (V)
- Nut Free (NF)
- Egg Free (EF)
- Meal Prep Friendly (MPF)
- Cheap eat <$5 per serve (<$5)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 430 | 17 | 70 | 10 | 7 |
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