Home
Ingredient
Leftover Pumpkin Soup Macaroni Cheese
Introduce
Chef :
Hiroko ListonLeftover Pumpkin Soup Macaroni Cheese
When I make Pumpkin Soup, I always end up having some leftover that no one wants to eat. Today I used it to make this Macaroni Cheese. I simply replaced a part of Milk with Pumpkin Soup. This Macaroni Cheese is very yellow and looks yummy, and it is yummy and nutritious. You can bake it if you want to do so.
Ingredient
Food ration :
3 to 4 ServingsCooking time :
10 minutes
30 g
Butter
3 tablespoon
Plain Flour *1 tablespoon is 15ml
1 cup
Milk
1 cup
Pumpkin Soup
Cooking instructions
* Step 1
Cook Macaroni OR Short Pasta in the boiling salted water according to the instruction on the package.
* Step 2
Melt Butter in a frying pan OR saucepan over medium heat, add Plain Flour and stir, add Milk and Pumpkin Soup, then stir until thickens. Season with Salt and Pepper. Add grated Cheese and stir until melted, then remove from the heat.
* Step 3
Add drained Pasta and combine well. Sprinkle with Parsley and serve.
* Step 4
*Note: You can bake this Macaroni Cheese. Add some extra Cheese and Parmesan on top, and bake at 200℃ until top is golden.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic