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Before you jump to Creamy Pumpkin Mac & Cheese recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
A lot of us think that comfort foods are not good for us and that we ought to keep away from them. However, if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be altogether nourishing and it's good for you to eat them. Some foods honestly do improve your mood when you consume them. If you feel a little bit down and you need a happiness pick me up, try some of these.
Green tea is truly good for your mood. You knew it had to be included in this article, right? Green tea has a lot of an amino acid called L-theanine. Studies have discovered that this amino acid essentially induces brain waves. This will improve your brain's concentration while simultaneously loosening up the rest of your body. You were already aware that green tea could help you become better. Now you know that applies to your mood also!
Now you know that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Try a few of these hints instead.
We hope you got insight from reading it, now let's go back to creamy pumpkin mac & cheese recipe. You can have creamy pumpkin mac & cheese using 12 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Creamy Pumpkin Mac & Cheese:
- Take 360 g of rigatoni.
- Provide 2 of onions, finely chopped.
- Get 3 cloves of garlic, minced.
- Use 4 tsp of paprika powder.
- Take 4 tsp of dried thyme.
- Provide 1 of small (600 g) pumpkin, cubed.
- Provide 300 ml of vegetable broth.
- Prepare 300 g of spinach.
- You need 100 g of grated cheddar.
- Prepare 150 g of grated old cheese.
- Provide to taste of salt and pepper.
- Use of pumpkin seeds (optional garnish).
Instructions to make Creamy Pumpkin Mac & Cheese:
- Boil plenty of water in a saucepan with a lid for the rigatoni and cook the rigatoni, covered, for 13-15 minutes. Then drain but keep some of the cooking water. Leave to steam without a lid..
- Cut the onion into half rings. Crush or chop the garlic..
- Heat the olive oil in a saucepan with a lid over medium heat and fry the onion, garlic and paprika powder for 2 - 3 minutes. Add the pumpkin cubes and the dried thyme and stir fry for 4 - 6 minutes. Deglaze with the stock and cook, covered, 8-11 minutes, or until the pumpkin cubes are soft..
- Puree with a hand blender. Add a splash of milk or some cooking water if the sauce is too thick..
- Add the spinach, 3/4 of the cheddar, 3/4 of the old cheese and the rigatoni to the pumpkin sauce and stir well. Season with salt and pepper and heat for 1 minute more..
- Transfer in an oven dish and sprinkle with the remaining cheese. Bake the pasta dish in the oven for 10 - 15 minutes, or until the top is nicely browned..
- Meanwhile, heat a frying pan, without oil, over medium heat and roast the pumpkin seeds until they start to pop. Use to garnish..
- Enjoy! :).
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