Ingredients

• 400g macaroni
• 2 cup pumpkin, cut into 2cm cubes
• 2 cup grated reduced-fat cheese
• ½ cup grated parmesan cheese
• 375ml can CARNATION Light and Creamy Evaporated Milk
• 1 tsp chicken stock powder
• freshly ground black pepper, to taste
• salad or steamed vegetables, to serve
• parsley, chopped, to serve

Method

1. Cook macaroni according to packet directions.
2. Microwave pumpkin on HIGH for 3 minutes or until cooked through, then puree.
3. Drain macaroni and combine in a medium non-stick saucepan with pumpkin, cheeses, CARNATION Light and Creamy Evaporated Milk and stock powder.
4. Stir over medium to low heat for 4 minutes or until cheese has melted and sauce has thickened. Season with pepper. Serve with salad or steamed vegetables and sprinkle with parsley to serve.