Healthy mac & cheese
Healthy mac & cheese
483kcal Per person
21g Protein
72g Carbs
12g Fat
11g Fiber
Ingredients
- 3 ounces macaroni, whole wheat (84 g)
- ½ cube vegetable bouillon
- 3 ounces cauliflower florets (84 g)
- 4 ounces pumpkin (frozen) (112 g)
- 1 clove garlic (5 g)
- 2 fluid ounces milk, 2% reduced fat (60 ml)
- 1 ounce cheddar cheese, shredded (28 g)
- 1 teaspoon paprika (ground spice) (2 g)
Preparing this recipe
- Cook the macaroni according to the package instructions. Drain and set aside.
- In a pot of boiling water, add the bouillon cube, the cauliflower and the pumpkin. Cook for about 8-10 minutes. Drain the cooked cauliflower and pumpkin.
- Peel and finely chop the garlic.
- In a blender or food processor, combine the cooked cauliflower, pumpkin, milk, cheese, garlic, paprika and pepper. Blend until smooth and creamy.
- In a saucepan, heat the sauce mixture over low heat, stirring constantly, until heated through.
- Add the cooked macaroni to the saucepan and toss until the pasta is coated evenly with the sauce. Cook for an additional 2-3 minutes until the mac and cheese is heated through.
- Season with additional salt and pepper to taste.
Requisites:
- (Immersion) blender
Tip van FitChef
For added flavor and texture, you can sprinkle some fresh basil on top before serving.
