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...

Recipe

Pumpkin Mac & Cheese

Ingredients

• 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

Directions

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.