We have been going on a pumpkin craze at my house. After roasting a pumpkin of our own (instructions here), we’ve been using our homemade pumpkin goodness in countless recipes. I’ve revamped my pumpkin bread recipe to use less fat and less sugar (Nut-Crusted Pumpkin Bread). I’ve made Pumpkin Scones, Roasted Pumpkin Seeds, Pumpkin Whole Wheat Chocolate-Chip Waffles and now, Pumpkin Macaroni and Cheese!
I saw on Spicie Foodie’s blog a delicious picture of macaroni and cheese with squash. I remembered that I would use cauliflower purée to sneak in nutrition for the Professor’s favorite food: macaroni and cheese. I decided it was time use pumpkin as my secret weapon. Of course, I didn’t keep it a secret. I told him. He is 9 1/2. He’s been eating pumpkin-everything for almost two weeks without complaint.
He said, “Okay.”
He’s come a long way from when he was 3 and demanded, out of the blue, that he didn’t like spaghetti sauce and wanted to eat plain spaghetti with butter. Luckily for both of us, I ignored his demands and his tantrums and now he eats rather well.
I took my favorite macaroni and cheese recipe and modified it, modified it, modified it. I came up with this creamy, cheesy recipe. The Professor loved it. He couldn’t tell there was pumpkin inside. My little Princess, who also loves this cheesy meal, wrinkled her nose at the thought of Pumpkin Macaroni and Cheese until I snuck a spoonful into her cute mouth.
“Mmmmm! I like it! Okay, I’ll eat it.”
Who says you can’t feed kids a healthy meal?
It goes to show that experimenting with food and flavors can be worth the effort, especially if it means that your kids begin to eat healthier foods.
For the full recipe for Pumpkin Macaroni & Cheese click here!
And visit Family Spice for more pumpkin-inspired recipes!