It’s creamy and it’s gooey
Cheesy, rich, and oozey
It’s anything but ew-ey
My pumpkin mac and cheese
p.s. I sang that to the tune of The Adamm’s Family theme song in my head.
Guys, dinner last night was so good! I was really apprehensive to make it a.) because I don’t cook, b.) because I didn’t really have a recipe to follow, and c.) because I can’t cook.
What inspired me to whip this up was Katharina’s butternut squash mac and cheese. Unfortunately, I didn’t have any butternut squash so I figured pumpkin might make a great substitution! I googled a bunch of pumpkin mac and cheese recipes, though all of them were for huge batches and necessitated ingredients that I didn’t have. So, I improvised.
pumpkin tuna mac and cheese for one
(adapted in some way from 90% of the links that showed up on google)
- 2 oz whole wheat pasta
- 1/4 cup canned pumpkin
- 1/2 cup milk of choice (I actually used vanilla almond breeze! It’s all I had, but I couldn’t taste it at all. Phew)
- 1/4 cup shredded cheese (I used mozzerella)
- heaping spoonful of cottage cheese (ricotta would probably be great too!)
- seasonings to taste (I used salt, pepper, dash, and cumin)
- tuna (or whatever source of protein you fancy)
Mix together pumpkin and milk in a saucepan until smooth and creamy. Meanwhile, cook your pasta according to the directions. (Fun fact, you can cook pasta in the microwave and it works like a charm). Add cheese and cottage cheese to the pumpkin mixture and stir until the cheese is melted. Next, sprinkle in spices mix until they’re full incorporated. Finally, add the warm pasta and tuna, adding a little bit of leftover pasta water to thin as necessary.
Served with steam green beans and broccoli, veggie crumbles for more protein-age, salad with a glob of hummus a la Gabriella, and some crackers because carbs make me happy.
Maybe I can cook…
Let’s start this Monday off on the right foot. Tell me, what’s one thing you’re looking forward to this week? My birthday, perhaps?