Mac & Cheese
Canteen = Everyday
8 cups uncooked macaroni
2 tbsp olive oil
2 small butternut pumpkin (16-20 cups – cubed)
1 ½ cups chicken or vegetable stock (or 1 stock cube and 1 ½ cups water)
2 cups milk
2 tsp salt
1 ½ cups low fat grated cheddar cheese
1 cup corn
salt and pepper to taste
Cook macaroni according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium low heat. Dice onion and add to pan, sautéing over low heat until fragrant and golden.
Meanwhile, remove the skin and the seeds from the pumpkin. Cut the flesh into small cubes. Drizzle olive oil over the pumpkin and roast for around 40 minutes, until tender. Add the pumpkin, milk, salt, broth to the pan and puree with a stick blender (or blender) until completely smooth and creamy.
Pour the pureed sauce over the cooked noodles and add the grated cheese and corn. Stir to melt the cheese; add water or milk to adjust consistency as needed.
Serve fresh or freeze in pre-packaged portions and reheat in microwave or pie oven. Ensure under 250g portion size ~1 cup