Pumpkin Mac and Cheese

Ingredients

• 240 g Whole-wheat macaroni
• 100 g Pumpkin puree, unsweetened
• 200 g Low-fat Cheddar, grated
• 240 ml Mizo UHT milk 1,5%
• 1 tbsp Olive oil
• 1 g Salt and freshly ground black pepper to taste
• 1 tsp Red paprika powder
• 1/2 tsp Nutmeg, ground

Method

1. Cook the macaroni according to the package directions. Drain and set aside.
2. In a saucepan, melt the butter, then add the milk and pumpkin puree. Stir well.
3. Gradually add the cheese, stirring until melted and smooth. Season with paprika, nutmeg, salt, and pepper.
4. Toss the cooked macaroni in the cheese sauce and serve immediately.