Last week I had the worst craving for macaroni and cheese! I had seen some great mac-n-cheese recipes around the internet. However, the one that really caught my eye had pumpkin in the cheese sauce. What, what?!? That’s right. I put pumpkin in my macaroni and cheese… and I liked it! Haha. Because, let’s face it, when fall comes round I get just a bit obsessed with pumpkin!
To say the least, I was pleasantly surprised by this dish! The pumpkin was very subtle and contributed to the creaminess of the sauce. Plus with the addition of the pumpkin, you can cut back a little on the cheese – saving some calories! It also adds a bit of fiber (there are 7 grams of fiber in a cup of pumpkin!) and loads of vitamin A (763% of the daily value to be exact!).
Now I can say that I will definitely be making this dish again in the future. One word of warning though… it makes a huge batch! I had to put several containers of it in my freezer for meals later, not that I’m complaining! I used this recipe from the blog Gimme Some Oven (click for recipe!) which I found via Pinterest and I am really glad I did! The food photography is fantastic! I start drooling just scrolling through the posts. When I prepared mine, I did the quicker option and didn’t bake it with breadcrumbs – I just ate it once done cooking on the stove top (I was too hungry to wait!). I think it turned out just dandy. When I served mine up, I topped it with just a little sprinkle of Parmesan cheese. Yum! Next time around I might try making it with whole wheat noodles for even more fiber!
|Loving this breakfast!|
Speaking of pumpkin, I was excited to break out the pumpkin oatmeal this week! For this bowl, I threw in currants, honey, cinnamon, and chopped pecans as my mix-ins. Delish. 🙂 Oatmeal is seriously such a versatile food. I love it! If only I could convince more of my cardiac patients to eat it. Sigh…