I had an idea of making mac and cheese, but I wanted to make it healthy. That’s why I came up with the pumpkin idea because it has an awesome yellow colour much like cheddar cheese. All components are light, but it has a creamy texture from the pumpkin. I sauteed diced pumpkin with garlic and white wine and chicken stock, then I pureed it for a smooth texture. In the same pan, when the pumpkin is off to the blender, I sweated sliced shallots in olive oil with salt and pepper. I then added lemon thyme (from my little herb pot). After the shallots became translucent, I poured the pureed pumpkin back into the pan and added low fat milk to thin the sauce. Macaroni was added into the sauce and mixed together. The final touch is julient basil and freshly grated parmesan cheese to top. TA..DA…no guilt eating this healthy pumpkin macaroni.