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Pumpkin Mac and Cheese with Roasted Veggies
“It’s October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add too much cheese or butter. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!”
There are plenty of recipes out there that use pumpkin in a sweet application, but I really love to eat it savory too, don’t you? One of my latest favorite ways to do so is with this Pumpkin Mac and Cheese with Roasted Veggies recipe. The pumpkin makes the sauce so creamy and indulgent but it really lightens up the calories and fat. Try it, you’ll love it too.