I hope everyone is gearing up for an awesome week. Zach and I had our final exam for our Nutrition & Wellness Specialist on Saturday and I'm happy to say we both passed with flying colours. So, in celebration, I bring you a delicious healthy and gluten free Mac 'N Cheese.
I really wasn't sure about this recipe when I first read it... one of the ingredients is pumpkin... but I'm so glad I did! It tastes just as good as regular mac and cheese but with a much much better nutritional profile! See for yourself:
Healthy Mac 'N Cheese Traditional Mac 'N Cheese
Calories: 310 770
Total Fat: 6 grams 33 grams
Sodium: 360 mg 890 mg
Carbs: 48 grams 79 grams
Fibre: 3 grams 3 grams
Sugar: 2 grams 9 grams
Protein: 11 grams 33 grams
Ready in 45 Minutes
Makes 8 Servings
1lb brown rice macaroni
2 Cups canned pumpkin
2 Cups Low-Sodium Chicken Broth
6oz Goat Cheese (I wanted a little more heat so I used a jalapeno mozarella
2 Tbsp parmesean (use the fresh stuff from Farm Boy for amazing flavour)
2 Cups of Chopped Kale - Optional (I forgot to add this in when I made it lol)
Pam
1. Preheat oven to 375* and coat a 9x13 (I used a 9x9) baking dish with pam.
2. Cook the noodles until slightly tender but still firm. Drain.
3. Cook squash pumpkin and broth in a sauce pan over low heat stir occassionally until well combined. Bring it to a simmer.
4. Remove the pan from heat and stir in the grated cheese until its melted.
5. Mix squash mixture and noodles. Stir to combine and pour in to the baking dish. Sprinkle with parmesean.
6. Bake for 20 minutes and serve!
Serve this with a delicious salad and you have yourself a delisious and nutritious meal!
I know it sounds weird with the pumpkin but give it a chance and you will love it!... And your kids won't know the difference!
Stay Healthy!
Andrea :)
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