Leftover Pumpkin Soup Macaroni Cheese

Name: Leftover Pumpkin Soup Macaroni Cheese
Total time: 600 s
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 2 cups Macaroni OR Short Pasta *I used Elbow Pasta; Salt for cooking Pasta; 30 g Butter; 3 tablespoon Plain Flour *1 tablespoon is 15ml; 1 cup Milk; 1 cup Pumpkin Soup; Salt & Pepper; 100 g grated Tasty Cheese (Cheddar) OR Cheese of your choice; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

3 to 4 Servings

2 cupsMacaroni OR Short Pasta *I used Elbow Pasta
Salt for cooking Pasta
30 gButter
3 tablespoonPlain Flour *1 tablespoon is 15ml
1 cupMilk
1 cupPumpkin Soup
Salt & Pepper
100 ggrated Tasty Cheese (Cheddar) OR Cheese of your choice
Finely chopped Parsley

Saved

Steps

10 minutes

1

Cook Macaroni OR Short Pasta in the boiling salted water according to the instruction on the package.
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.
3

Add drained Pasta and combine well. Sprinkle with Parsley and serve.
4

*Note: You can bake this Macaroni Cheese. Add some extra Cheese and Parmesan on top, and bake at 200℃ until top is golden.