Andrew’s first mac n cheese (8.5 mo.)
Cook pasta until very al dente. Put in greased baking dish.
Cook chard stems in butter
Add pumpkin puree (1 cup) and water (1/2 cup) and heat on medium until bubbling.
Add grated cheddar (1 block) and greek yogurt (1/4 cup) and stir until melted.
Adjust heat to low and add chard (2 cups). Stir until wilted. Add a pinch of nutmeg and hit of dijon mustard.
Pour sauce over pasta. Top with bread crumbs and spray with olive oil.
Bake at 400 degrees for 15 minutes.
Puree for Andrew. See how he feels about cheese… 🙂