Pumpkin and Cauliflower Mac

Ingredients
500g pumpkin (small cubes)
500g cauliflower (chopped to your desired size)
1 packet (500g) macaroni
600g cream
Grated cheese (we use Colby)
2-3 cloves garlic
Salt & pepper
Optional Nutmeg
Feeds 5-7 people

500g of pumpkin cubes. 500g of cauliflower chopped.

Method

Cube the pumpkin and take skin off. Roast or air fry pumpkin and garlic until brown and soft. Put in a container where you can mash with cream while it’s still hot.  You can manually mash or use a hand held blender. Set aside.

Mash the pumpkin and garlic with the cream.

Cook the macaroni in boiling water with table spoon of salt. When macaroni is al dente, mix in the cauliflower. Cook/boil for 3 to 5 minutes then drain water.

Pour the macaroni in the pot of boiling water to cook.
Place the chopped cauliflower with the al dente macaroni. Boil for another 3-5 minutes.
Drain water from macaroni and cauliflower.

Once water is drained, pour pumpkin and cream mixture in the pot of macaroni and cauliflower. Mix well with the macaroni and cauliflower.

Pour pumpkin and cream in the pot of macaroni and cauliflower. Mix well. Why am I struggling to mix it on video? LoL

Sprinkle grated nutmeg, salt and pepper to taste. You can also add grated cheese at this stage to the mixture for more cheesy creamy taste. But my kids do not want cheese and are happy to eat it as is at this stage.

I pour all this in a baking pan and top with grated cheese (not a lot) and pop it in the oven at 180 degrees to further meld the flavours together and to melt the cheese on top.

A healthier version of mac and cheese with pumpkin  and cauliflower.
Delicious pumpkin and cauliflower macaroni

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