Hello comfort food.
Comfort food made healthier? I’m in!
How did I think of this awesome meal?
Sometimes, I buy Annie’s mac & cheese so I can have a quick dinner on hand. When I make it, I try to add something to make it into a “real meal”. Once, I added pumpkin puree and sauteed onion. It was soooo good! I had to make a homemade mac & cheese with pumpkin puree!
P.S. I tried something else with Annie’s mac & cheese that was sooo good I have to make it into a homemade mac & cheese ;).
Adaptation of Easy Baked Mac & Cheese
- 1 tbsp olive oil
- 1 white onion, chopped
- 1 package (375 g) whole wheat elbow macaroni
- 2 slices of bread (I used sprouted whole wheat)
- 3 tbsp softened butter (or non-hydrogenated margarine), divided
- 1 tbsp flour (I used whole wheat)
- 1 cup warm milk (I used 1%)
- 1/2 package Maclaren’s Imperial Sharp Cold Pack Cheddar
- 2/3 cup pumpkin puree
- 1/8 tsp ground nutmeg
- 1 tsp salted herbs, or salt to taste
- 1/2 cup shredded cheese of your choice (I used Oka Classique)
Directions: Heat olive oil in a skillet over medium heat. Cook onion until it starts to brown. Remove from heat and set aside.
Bring a big pot of water to a boil and cook macaroni according to package instructions.
Meanwhile, process the two slices of bread in a food processor until coarse crumbs start to form. Add 2 tbsp softened butter and process until combined. Set aside.
In a large saucepan, melt remaining 1 tbsp butter over medium heat. Add flour and stir with a whisk until it starts to bubble. Whisk in milk, then stir constantly until sauce begins to thicken, about 5 minutes.
Add cheese and stir until completely melted. Add pumpkin, nutmeg and salted herbs. Toss the drained macaroni and cooked onions in the sauce.
Preheat oven to 350°F. Transfer macaroni 4 individual baking dishes. Top with shredded cheese, then with bread crumbs and sprinkle with paprika. Bake for 30 minutes and serve immediately.
If you already have a favorite mac & cheese recipe, just add some pumpkin and onion next time you make it ;).