Healthy Mac 'n' Cheese


For Sauce 1/2 Butternut Pumpkin or about 300g cooked 25g Parmeasan cheese 5g Coconut Oil 1cup Vegetable or Chicken stock 100g extra light cream cheese Method Chop the pumpkins into medium pieces and chop off skin. Bake in the oven until soft and tender. Once cooked, blend all of the ingredients until smooth, may need to add a little extra water. Add some herbs and salt for extra flavour. I used Vetta brand of veggie elbow pasta but I think it is discontinued. Use their lower carb high protein pasta for another option. Add your choice of protein, I used chicken in some and steak in the others. So delicious! SERVES 5



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