Pumpkin season is back, and I’m here to finally share the pumpkin macaroni and cheese recipe. if you’ve attended any of my lectures, workshops, or purchased my book, you already know the story behind the pumpkin macaroni and cheese. I once made my little sister, Layan, homemade, organic macaroni and cheese made of pumpkin. After a few weeks, she came along with my mom to one of my group coaching classes. She read one of my handouts “How to feed picky kids vegetables.” Her jaw dropped when she read one tip “sneak pumpkin in your child’s macaroni and cheese for a nutritional punch!” She looked like she wanted to punch me. You can imagine how much she trusted me to cook for her afterwards. Until this day, she makes sure everyone she meets knows this story. So, if you’re planning on making this recipe for you kids, the most important part of cooking this meal is not telling your kids.
Pumpkin is very delicious, and the nutritional punch that comes with it possibly makes it tastier to the taste buds. It’s an incredible source of key vitamins, fiber, and even beta-carotenes. It contains key antioxidants that are promoting to your health. It tastes good in desserts, and even in savory dishes that I’ve shared in my book, Sunnah Superfoods. This recipe is very high in fiber, beta-carotenes, vitamin A, vitamin K, anti-inflammatory benefits, protein, and calcium. It’s very filling, and will grant you satiety. It’s free of additives, genetically engineered ingredients, food dyes, and other chemicals found in shelf stable macaroni and cheese. If you’re not a huge fan of pasta, this cheese sauce works well as a dip (as pictured) for steamed vegetables.
If you use fresh pumpkin, don’t toss out the seeds! Wash them, dry them, and place them on a baking sheet for about 20 minutes. They carry 74% manganese, 57% phosphorus, 48% copper, 23% zinc, 20% protein, and 16% iron. Whether you are anemic or not, be sure to get pumpkin seeds on your menu!
Next week I’ll share a very delectable pumpkin soup recipe, a perfect meal for the soon to be winter season.
3 cups certified organic elbow macaroni
1/3 cup extra virgin olive oil
1 onion, chopped
2 tablespoons turmeric, ground
2 cups pumpkin puree (I use homemade if it’s the season)
1 tablespoon Himalayan Pink Salt
1 teaspoon garlic, ground
1 tablespoon mustard seed, ground
½ cup organic grass-fed cheese, crumbled or shredded
¾ cup organic grass-fed ricotta cheese
½ cup water, organic grass-fed milk, or almond milk
1/8 cup organic cilantro, parsley, or dill for garnish (optional)
Cook pasta in boiling water for about 7-8 minutes or until tender. Drain the water, transfer to a large bowl.
Place all ingredients except garnish in a high-speed blender or food processor. Pulse until smooth and creamy. If it’s too thick add a bit more liquid.
Transfer the cheese to a medium pot and place on high-heat for about 10 minutes, or until mixture begins to simmer. Mix it occasionally.
Pour the cheese over the macaroni. Sprinkle with parsley or cilantro.
Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, Sunnah Superfoods, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.