• Suzanne

Half From Scratch - Mac n' Cheese

Updated: Sep 1, 2019

Adding canned pumpkin to this kid favourite boosts flavour and nutrients like Vitamin A and fibre without any extra work.


Paired with black beans and slices of tomato. Tomatoes are high in Vitamin C to help absorb the iron from the beans.

PREPARATION: 2 MIN | COOKING: 10-15 MIN | MAKES: ~ 2 CUPS PER BOX USED


Ingredients


1 box noodles and cheese

1/4 cup pure canned pumpkin puree

1/4 cup shredded cheese, optional


Directions

  • Follow the package directions except use 1/2 of the seasoning mix provided.

  • At the very end, add the pumpkin puree and the shredded cheese.

  • Cook for an additional few minutes.

Uses for Leftover Pumpkin Puree


Scoop into 1/2 cup portions to freeze

Use in smoothies, pancakes, loaves

Add a little to spaghetti sauce or chilli

Make a quick soup with curry paste and broth 

Get easy recipes & find accurate nutrition info on the blog

Toronto, Ontario  |  suzanne@suzannestable.ca  |  647-525-4980

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