Pumpkin Mac and Cheese
A healthy twist on the comfort food classic, your entire family will love this baked mac and cheese with pumpkin.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 12 oz whole wheat elbows cooked al dente
- 2 tablespoons whole wheat pastry flour or all-purpose
- 2 cups skim milk
- 1 1/2 cups shredded sharp cheddar 2% reduced fat
- 1 cup pure pumpkin
- 1 tablespoon dijon
- 1 clove garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/3 cup plain yogurt low fat
- 2 tablespoons bread crumbs
- 1/4 cup grated parmesan
- 1 tablespoon olive oil
Pre-heat oven to 450 degrees and have a medium-sized casserole dish ready.
Place prepared pasta in a large bowl and set aside.
Add milk and flour to a medium sauce pot and continuously whisk over medium heat until it begins to thicken, about 5-7 minutes.
Stir in shredded cheese, pumpkin, dijon, grated garlic, salt, pepper and nutmeg. Whisk mixture until cheese is melted and sauce thickens even further, about 5 more minutes.
Pour pumpkin cheese sauce over the pasta in the bowl and mix until pasta is evenly coated. Stir in plain yogurt then pour entire mixture into baking dish.
Sprinkle bread crumbs, parmesan and olive oil evenly on top of the pasta then bake uncovered for 20-25 minutes until the contents bubble and the top forms a nice crust.
Calories: 366kcal | Carbohydrates: 54.5g | Protein: 18.3g | Fat: 8.7g | Saturated Fat: 4g | Polyunsaturated Fat: 4.7g | Cholesterol: 21mg | Sodium: 594mg | Fiber: 5g | Sugar: 2.5g