A healthier alternative to the traditional mac and cheese recipe.
Preheat oven to 180 degrees Celsius and place pumpkin on a tray lined with baking paper. Drizzle with olive oil, cumin and salt and bake for about 20 minutes. When cool smash gently with a potato masher and set aside.
Heat butter in a saucepan over medium heat for about 2 minutes or until melted, do not brown. Add flour. Cook stirring with a spoon for a minute until mixture bubbles. Remove from heat and slowly add milk stirring constantly to avoid lumps. Return pan to heat and cook for about 5 minutes until the sauce boils and thickens. Stir in cheese until smooth and remove from heat.
Bring a large saucepan of salted water to the boil and add the pasta, stirring occasionally to avoid the pasta sticking to the pot. Cook the pasta according to directions on the packet. Drain when cooked but do not rinse.
Heat some olive oil in a frying pan over low heat. Add the onions, garlic and a pinch of salt and cook slowly for about 10 minutes. Add kale and brocollini until softened and remove from heat.
In a large baking dish coat the bottom of the dish with the cheese sauce. Add all other cooked ingredients and gently combine. Sprinkle with some parmesan and mozzarella salt and pepper and cook in preheated oven for about 10-15 minutes or until golden.
Recipe provided by YourGrocer
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