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Pumpkin Mac N' Cheese

Finally, a mac n’ cheese that your body will thank you for!

35 mins
8 ingredients
$2.55 / person
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Pumpkin Mac N' Cheese


Serves = 4

  • 500g pumpkin (butternut works best)
  • 250g (1punnet) cherry tomatoes
  • 100g cottage cheese
  • 50g lite tasty shredded cheese
  • ½ cup of cashews (raw)
  • 1 tbsp (7g) smoked paprika
  • 250g macaroni pasta
  • 1 tsp extra virgin olive oil

It’s this easy

  • Remove any skin from the pumpkin and dice up into small cubes (~2cm).
  • Boil or microwave the pumpkin for approx. 20 mins or until soft. Allow to cool for 5 mins.
  • While the pumpkin is cooking, bring a pot of water to the boil and add the pasta. Cook for 8-10 minutes or until cooked through. Set aside to cool.
  • Cut cherry tomatoes in half. Heat olive oil in a small frypan and add the cherry tomatoes. Cook for 3 minutes or until shrivelled.
  • Add the pumpkin, cottage cheese, tasty cheese, cashews and paprika to the blender. Blend to a puree consistency.
  • Add blended ingredients and cherry tomatoes to the pasta and stir through. Enjoy!


  • Stir through some baby spinach leaves at the end to increase the veggie content and add a pop of colour.


Fun tips about this recipe:

Cottage cheese has a very low fat content, making this an excellent source of protein for vegetarians. Replacing cheese with pumpkin is also an easy way to include more veg in your day, and makes this recipe a low kilojoule alternative to the traditional; mac n’ cheese.

Nutrition information (per serve):

  • Energy (1910 kJ)
  • Protein (20.5g)
  • Total Fat (13.9 g)
  • Saturated Fat (4.0 g)
  • Carbohydrate (57.8 g), (Starch (47.8 g), Sugars (10.0 g), Added sugars (0g), Free Sugars (0g))
  • Dietary Fibre (7.1 g)
  • Sodium (230mg)
  • Calcium (185mg)
  • Iron (2.7mg)


Contains: Gluten, Dairy, Nuts, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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Why is healthy eating important?

Your HEQ score and personalised feedback report is based on the frequency and variety of healthy core foods you usually eat. This is important because no single food contains all the nutrients we need to stay healthy. Some foods are higher in nutrients than others and people who have a lot of variety in the foods they eat are more likely to be healthy and to stay healthy. In other words, if you can eat a large variety of vegetables as opposed to only 2-3 types of vegetables, the benefits are much greater. This type of diet also helps you to feel better, think better and perform better during your usual daily activities.

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