Pumpkin Mac & Cheese

Pumpkin Mac & Cheese

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


  1. Boil the pasta according to the packaging and steam your pumpkin for a few minutes (until soft).

  2. Drain the pasta and leave it in the strainer.

  3. Transfer the steamed pumpkin into a bowl.

  4. In a medium sized saucepan, bring milk to boil.

  5. Add half the cheese and all the pumpkin. Give it a good stir till it thickens slightly.

  6. Add the spinach, then the pasta, and lastly the remaining cheese.

  7. Serve immediately.

Store in the fridge for up to 4 days or you can make into Mac 'n Cheese fritters.