Pumpkin Mac and Cheese
1 can (2 cups) pureed pumpkin (480g)
1/4 tsp garlic powder, or 2 tsp minced
1/2 tsp plus 1/8 tsp salt (I also add a little extra)
2 tbsp butter spread (such as Earth Balance or Smart Balance Light) OR 2 tbsp olive oil and a little extra salt if needed (30g)
1 cup milk of choice (240g)
1 cup American or Cheddar shreds (such as Follow Your Heart or Daiya) OR 3/4 cup nutritional yeast
whatever you wish to go with your sauce (macaroni, quinoa, spaghetti squash, rice, veggies, etc.)
Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. (Sauce thickens as it cools and is much thicker the next day. Makes about 3 cups sauce. I cooked 8 oz dry macaroni for this recipe.
source: chocolatecoveredkatie
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