I’m balancing out the pound of kale I’ve eaten this week with pasta and cheese and bacon. In all honesty, this mac ‘n cheese is a little sneaky because there’s not only broccoli in this dish but there’s another veggie hidden amongst all that cheese.
Can you guess?
Yes, pumpkin. But you honestly can’t taste it at all. The original recipe called for butternut squash but canned pumpkin is way more readily available (you could even use mashed sweet potatoes).
And not only is this mac ‘n cheese full of good for you stuff, you only need one pan to make this dinner. And you don’t have to wait for water to boil. So good.
Here’s how fast it all comes together: Cook your bacon and then reserve for later. Sauté the garlic in the bacon fat then add in the chicken stock, milk and pumpkin. Bring to a boil. Add in the pasta and cook, covered, for 5 minutes. Add in the broccoli. Cover and cook for 3-5 more minutes. Season with salt and pepper. Add in the bacon and cheese. Cover and cook for 1 minute or until the pasta is cooked to perfection. DIG IN.
I love mac ‘n cheese.