Pumpkin Spinach Mac & Cheese

10 Jul

Cheesy and delicious

You can file this under the using-everything-in-the-cupboard-before-we-move category. Whipped this up super easy and fast, a day in advance so that our Monday night (and lunch Tues meals would be a snap).

Ingredients

  • one lb of pasta
  • 1 1/2 tbsp olive oil
  • 1/2 of onion, chopped
  • Italian seasoning/herbs
  • 1/4 tsp nutmeg
  • one large can of pumpkin
  • one brick of frozen chopped spinach
  • 1 tsp salt (or to taste)
  • 1 c grated cheddar (or your choice of cheese)
  • 1/2 c almond milk
  • 2 tbsp bread crumbs

Method

  • Cook pasta in water according to instructions. Drain and set aside.
  • Heat olive oil in deep pot on med/high. Add onion and sautee until glassy, stirring constantly. Add in Italian herbs, nutmeg, and salt and stir. Add in all of the pumpkin from the can. Taste, as you might want to add more salt…
  • Break up and stir in spinach (don’t bother thawing, as the pot will take care of that). Finally stir in the milk and all but a handful of cheese, so the sauce is smooth.
  • Dump the pasta in and stir, until all pasta is relatively evenly coated. Put all of this into a large rectangular glass dish. Top with bread crumbs and remaining cheese. You can let it all cool and store for a few days if you like, or eat tonight… If tonight, then you’ll want to preheat the oven to 400 and allow the breadcrumbs and cheese to get crispy.
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