Sometimes I get carried away with my cooking ambitions and forget that kids really just like basic tastes. One of my girls favourites is mac and cheese. Give them food in the beige colour range and they are happy as larry.
So last night I decided to float their boats and make chicken and pumpkin mac and cheese. And it was super easy. This could just as easily be made vegetarian, just leave out the chicken.
I accidentally put a massive whack in Miss 3.5’s bowl and husband laughed saying she would never finish it. Well she didn’t, but she came much closer than we thought she would. Miss 1.5 (who has been pretty hit and miss lately on the ol’ eating) even decided to get into it and shove a fair few mouthfuls in her mouth.
We also had a good laugh at her attempts to say “mac-a-moimi”
So here’s the recipe…
Chicken and pumpkin mac and cheese
Cooked chicken pieces, we used leftovers from a roast chook
1/4 pumpkin (I think mine was jap), grated
Cheese sauce (go here for my recipe)
1 onion chopped
Macaroni (I used about 3/4 of a bag and it made HEAPS)
Grated cheese for the top (mine was a mix of tasty and parmesan)
-make your cheese sauce
-cook your pasta until it is just aldente
-once you have drained your pasta, cook your onion in the empty pasta pot with a bit of oil
-mix it all together
-put it in a tray and bake it in a medium oven (about 180 degrees) for about 15 minutes, or until the top crisps up and goes brown!