What kid doesn’t love mac & cheese? This make-ahead meal can be served hot or cold. Make extras for dinner then send the leftovers for a quick and healthy school lunch the next day. With this complete meal, kids will be getting a gluten-free whole grain, a healthy protein, a vegetable and a side of fruit.
The best part is, they won’t even guess what the secret ingredient is (hint: it’s the pumpkin).
1/2 cup canned pumpkin puree
1/2 cup plain Greek yogurt
1 (8 oz) package of Ancient Grain gluten-free pasta (or other pasta)
1/8 tsp black pepper
1/8 tsp garlic powder
1/8 tsp paprika
1/4 tsp salt
1/2 cup sharp cheddar cheese, shredded
2 tsp breadcrumbs
Preheat oven to 350 degrees. Boil pasta according to package directions. In a separate bowl, combine all other ingredients, add cooked pasta and stir until thoroughly mixed. Spoon pasta mixture into a lined muffin tin. Bake for 10 minutes until barely crispy brown on top. Add a side of any fruit.
Recipe compliments of Leann Forst, a board-certified health coach and food toxin specialist. Contact her at GroovyBeets.com.