Protein Mac & Cheese – The Pumpkin Edition
The purists amongst you will probably violently recoil after reading what my mac and cheese is made out of. I’ll be honest, if you’re expecting Kraft’s Mac N’ Cheese, this ain’t it – not this time. What this is is a cheesy macaroni that, mmmmm, tastes fantasticl! I actually WAS going to attempt to go the Kraft-route but what happened here was that, when I got home from the gym, I realized I was out of cream and made the decision to forget about Kraft for today (way too hungry to hit the store). So, in tune with this month’s pumpkin-loving-newsletter which went out today (sign up here if you haven’t and want to get it), this recipe contains pumpkin – uhu, pumpkin. OK, enough bla bla about the recipe, let me just GIVE it to you:
2 tablespoons coconut flour
1 cup milk
2 tablespoons pea protein
1/2 teaspoon turmeric
2 tablespoons pumpkin puree
1/2 teaspoon sea salt
1/2 teaspoon onion granules
1. Mixed together in a bowl
2. To the above, I added my cooked brown rice macaroni (I used this stuff – it’s brown rice AND flaxseed elbow pasta, mmmm!) and just mixed it all together.
3. Then, I divided the macaroni into four little mini-casserole-pot-thingies before grating a bit of cheese on top each one (10g of sharp English cheddar per little pot) and boom: done! I had one of these pots next to some good ol’ fashioned post-workout steak and I tell you, it hit all my macaroni boxes and then some, woooooo!
Macros per Serving (out of 4):
Next time though, I’ll take a real shot at Kraft’s. Not because this wasn’t really yummy but because oh how I love proper macaroni and cheese! I’m sure the recipe can be cracked and once cracked? Well, well, well. Ah, there’s something about the shape makes it so much tastier, don’t you think?