Baked Mac & Cheese with Pumpkin Seed Topping
with hidden veggies for kids: carrot, pumpkin & onion0.0(143)
Calories
:Â
670 kcalProtein
:Â
26.9g proteinTotal
:Â
40 minutesDifficulty
:Â
MediumCalorie Smart
Veggie
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
1 piece
Onion
½ piece
Garlic
1 teaspoon
Ground paprika
150 g
Diced pumpkin
½ sachet(s)
Dried thyme
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
35 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Carrot
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2803 kJ
Calories670 kcal
Fat26.4 g
Saturated Fat13 g
Carbohydrate79 g
Sugar13.6 g
Dietary Fiber8.6 g
Protein26.9 g
Salt1.3 g
Potassium275 mg
Calcium40.6 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Fryingpan with lid
•High-Sided Bowl
•Oven Dish
•Stick Blender
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic. Dice the carrot.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion, garlic and paprika for 2 - 3 minutes.
- Stir in the pumpkin, carrot and thyme and fry for 4 - 6 minutes.
- Deglaze with the stock, then cover with the lid and allow to stew for 8 -11 minutes, or until the pumpkin is soft. Season to taste with salt and pepper.
3
- Transfer the carrot and pumpkin to a tall container.
- Add the cream cheese and then use an immersion blender to process into a smooth sauce.
- Return the sauce to the pan. Add the pasta and two thirds of the cheese, then mix well to combine.
- Transfer to an oven dish and scatter over the rest of the cheese, then bake for 10 - 15 minutes or until golden-brown.
4
- Meanwhile, heat a clean frying pan over medium-high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Serve the pasta on plates and garnish with the pumpkin seeds to finish.
