Sneaky Chef Mac & Cheese
Add some extra nutrition to your Mac & Cheese with this creamy and delicious recipe that has 2 hidden veggies (pumpkin and chickpeas).Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 1 1/2 cup milk
- 1 cup pie pumpkin* pureed, homemade or from a can
- 12 oz pasta
- 3 TBSP unsalted butter
- 3.5 TBSP all purpose flour or GF flour of choice
- 1/2 cup sharp cheddar shredded
- 1/4 cup gouda shredded
- salt + pepper
- 1/2 cup panko bread crumbs optional
- 1 16 oz chickpeas whole or pureed, optional
- 2 cloves garlic* minced, optional
- 1.5 TBSP thyme* optional
Instructions
- In a small bowl, stir together milk, pumpkin puree and chickpeas (whole or pureed, optional). Set aside.
- Bring a large heavily salted pot of water to a boil. Cook noodles until al dente. Drain pasta but reserve some pasta water. Set aside.
- Make a roux: Melt butter over medium heat in a saucepan. Sprinkle flour over melted butter to whisk together. Cook 2-3 minutes, avoid dark browning.
- Whisk in pumpkin/milk mixture. Allow mixture to thicken at a simmer, about 3-4 minutes. Salt and pepper to taste.
- Remove from heat and gradually stir in cheese. Letting each addition of cheese melt before adding the next.
- Return to low heat and gently stir pasta into sauce. Add pasta water here for desired thickness of sauce.
- Top with panko, if using, and can brown under the broiler if desired.
Nutrition
Calories: 654kcalCarbohydrates: 46gProtein: 27gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 1417mgPotassium: 1128mgFiber: 5gSugar: 18gVitamin A: 7195IUVitamin C: 26mgCalcium: 729mgIron: 5mg
