Mac & Cheese tends to get a bad rap these days - too much dairy, too fatty, and no nutrients. Well we beg to differ! This recipe is loaded with pumpkin and spinach and is an all-time favourite with Frankie. Plus you can turn the leftover into other meals (think mini quiches, firtters, muffins... the list is endless). Tuck in and enjoy, little ones...
Pumpkin Mac & Cheese
1 cup dry Macaroni (or small shaped pasta)
1 ½ cup Pumpkin (steamed until very tender)
1 cup Fresh spinach or ½ cup Frozen spinach
1 cup Cheese (grated)
1 cup Milk
Boil the pasta according to the packaging and steam your pumpkin for a few minutes (until soft).
Drain the pasta and leave it in the strainer.
Transfer the steamed pumpkin into a bowl.
In a medium sized saucepan, bring milk to boil.
Add half the cheese and all the pumpkin. Give it a good stir till it thickens slightly.
Add the spinach, then the pasta, and lastly the remaining cheese.
Store in the fridge for up to 4 days or you can make into Mac 'n Cheese fritters.