Baked Pumpkin Mac n' Cheese
As we prepare for another winter, be sure to star this comfort food for that snowy, nose-in-a-book, Sunday afternoon. It is no surprise to anyone that macaroni and cheese is rich (in other words, calorie dense). But with our "all foods fit" philosophy, yes, even calorie-rich dishes make it into my recipes a few times a year. This dish may be calorie dense but it's also nutrient dense. The pureed pumpkin creates a rich and creamy texture, while boosting fibre, potassium, vitamin A, and folate! Using real, aged cheddar cheese boosts calcium and protein. To reduce the temptation of over-indulging, serve with a side salad or steamed green vegetable. Have a happy winter!
Pre-heat oven to 375F
2 cups whole grain macaroni, dried
2 tbsp butter
1/4 cup all-purpose flour
1 cup 1% milk
2 tsp Keens Mustard
1 cup canned (or fresh) 100% pure pumpkin, pureed
2 1/2 cups aged cheddar cheese, grated
1) Cook the macaroni, al dente, according to the package. Drain and rinse with cold water. Set aside.
2) Over low-medium heat, melt the butter. Add the flour and stir constantly until smooth. Pour the milk in while whisking. Add mustard and pumpkin. Stir occasionally while on medium heat until the sauce thickens (~5 minutes).
3) Remove from heat and stir in 2 cups of the cheese, until melted. Add the cheese sauce to the noodles and mix.
4) Pour the cheesy noodles into a round or square baking dish. Cook 20 minutes, add the remaining cheese on top and broil until the top starts to turn brown
Nutritional profile per serving: 600 calories, 30g fat, 29g protein, 54g carbohydrates, 4g fibre, 425mg potassium, and 645mg calcium.
Submitted by Brooke Bulloch, RD