Macaroni with cheese sauce. The ultimate comfort food, but what a calorie bomb! This recipe offers you all the flavor of the classic version but replaces the heavy cheese sauce with one based on pumpkin, skimmed milk and Greek yogurt. A dish with the perfect golden yellow color and the sticky feel of the traditional sauce, but 350 calories less per serving.
INGREDIENTS (for four people)
- 1 bottle gourd, cut into cubes
- 500 g of macaroni
- 500 ml of milk
- 1 clove of garlic
- 1 shallot, chopped finely
- 1 bay leaf
- 200 ml of Greek yogurt
- 100 g freshly grated Parmesan cheese
- 100 g Gruyere
- 100 g of Parmigiano Reggiano
- 100 g of Pecorino Romano
PREPARATION
- Cook the pasta according to the instructions on the packaging and pour. While the pasta is boiling, finely chop the pumpkin, garlic and shallot.
- Put the milk, pumpkin, garlic, shallot and bay leaf together in a saucepan. Bring to the boil and simmer slowly for about 15 minutes or until the pumpkin is tender.
Remove the bay leaf from the pan and mash the pumpkin in the milk mixture (or blend lightly with a hand blender). Add the Greek yogurt and the various cheeses while the sauce is still hot.
Mix the cooked pasta through the sauce, spoon in a baking dish and put in a preheated oven at 180 ° C for several minutes until a crispy, golden yellow crust has formed.
- This pumpkin macaroni is tasty and super healthy. We promise you that kids and adults will love this!
do you want more evening eaten
like my and folow my