This recipe is a twist on a classic mac and cheese with hidden veg. While putting together a ricotta and pumpkin pie a few years ago, I ended up with this recipe instead. The boiled pumpkin mixed with the soft cheese had similar flavours to mac and cheese. Albeit missing that overpowering artificial cheese flavour. So this time, rather than keeping the mixture chunky I decided to puree it in the food processor and create a sauce instead. I served this sauce over some gluten free macaroni pasta, tore up some spinach that was in the fridge and my Pumpkin Mac & Cheese recipe was born.
Since this month everyone seems to be all about Pumpkin, I figured it was about time I shared it. During the evolution of the recipe, I have added many different types of cheese to it. What I find works best is an equal ratio of ricotta and feta. The feta cheese adds saltiness to the dish so make sure you taste it before adding any. I only season with cracked black pepper for an added tang. The sauce itself is an average of 150 calories per serve. The recipe below makes 4 serves.
If you are finding that your sauce is too chunky feel free to add extra liquid. I’ve rarely needed to however if the pumpkin is under ripe then it does help. Preferably I love to use a kent pumpkin as they blend nicely but other pumpkins work just as nice. It all depends on which you like the best.
For this version, I topped it with some crispy garlic croutons for texture. These are the Orgran croutons tossed and pan fried in some of the low fodmap garlic olive oil from brand here. For Brody, he always likes it when I add a little bit of meat to the dish. If you want to, you can add crispy bacon pieces to the top as well. Naturally, you can add extra cheese on top if you want to as well.
I hope you enjoy this recipe for Pumpkin Mac and Cheese as much as Brody and I do.
Until Next Time;
Ashlee; The Aussie Coeliac.