Marvellous Mighty Mac and Cheese
By Susan Arruda
Slash the fat and power up the nutritional load with
an impressive 48% RDA of Vitamin A and a kick in iron.
YIELD: 8 – 1 cup servings
2 cups whole wheat elbow pasta (Yields approx. 4 cups cooked pasta)
2 cups low fat cottage cheese, pureed
3/4 cup fresh, pureed or canned pumpkin (or squash, if pumpkin is not in season)
¼ cup Greek yogurt
½ tsp dry mustard powder
1/2 tsp Worcestershire sauce
¼ tsp paprika
¼ cup dried whole wheat breadcrumbs (use a food processor to grind your own for a ‘clean’ /no additives product; use Italian Misura or dried whole wheat bagels)
1 cup shredded cheddar cheese or marble (combination of cheddar & mozzarella) cheese
Salt & pepper to taste
PREPARATION AND COOKING INSTRUCTIONS
Cook pasta in boiling salted water which tastes like ‘a day at the beach’ until al dente (approx. 5-6 min.) We used approx. ¾-1 tsp sea salt.
Use a food processor or blender to puree cottage cheese.
Combine pumpkin with pureed cottage cheese, Greek yogurt, seasonings and Worcestershire sauce and mix together well to combine. (Reserve the bread crumbs.) Add the cooked macaroni and cheese and stir to combine.
Put the combined mixture into a 9×13 inch pan. Sprinkle the bread crumbs evenly over the top followed by the shredded cheddar cheese.
Cook for approx. 12 min. or until slighlty browned. Remove from oven and serve.
*For added protein, add cooked, chopped lean turkey sausage or cooked lean grass fed ground beef, OR make our Marvellous Meat Muffins recipe as a great protein side option!