Pumpkin spinach mac and cheese
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- 1 c (250 ml) unsalted butter
- 2 c (500 ml) Arctic Gardens Diced Onions
- 2 tbsp (30 ml) garlic, chopped
- 10 c (2,500 ml) Arctic Gardens pumpkin purée
- 10 c (2,500 ml) milk
- 2 ¼ c (610 ml) low sodium chicken broth
- 1 kg Arctic Gardens spinach, chopped
- 1.5 kg sharp cheddar, grated
- 3 kg macaroni, cooked
- Salt and pepper to taste
Preparation
- Sweat onions and garlic in butter for 2 to 4 minutes, stirring frequently. Season with salt and pepper.
- Add the pumpkin puree, milk and chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Meanwhile, steam the spinach for 2 to 4 minutes. Set aside.
- Remove from heat and add cheddar, spinach and pasta to the pumpkin mixture. Season with salt and pepper and mix well.
- Reheat gently and serve immediately.
Note: For a more gourmet version, put the macaroni and cheese in a baking dish and top with breadcrumbs and Parmesan cheese. Bake until breadcrumbs are golden brown.
