Pumpkin Mac & Cheese
I lighten up classic mac and cheese with a secret ingredient- canned pumpkin. Pumpkin adds flavor and nutrients to this tasty dish.
- 12 ounces elbow macaroni (I used Ronzoni Smart Taste Pasta)
- 1 ½ cups low fat milk (1%)
- 1 ¼ cups canned pumpkin
- 2 ½ ounces shredded low fat Cheddar (about 1cup)- I used Cabot Sharp Light Cheddar
- 1 ¼ ounces shredded Fontina cheese (about ½ cup)
- 2 ounces reduced fat (Neufchatel) cream cheese
- 1 tsp dry mustard
- ¼ tsp cayenne pepper
- ⅛ tsp nutmeg
- ¾ tsp kosher salt
- ¼ tsp pepper
- ½ cup fresh whole wheat breadcrumbs (0.65 ounces)
- 1 ½ tsp olive oil
- ¼ tsp dried sage
- ⅛ tsp salt
Bring a large pot of salted water to a boil and add the macaroni. Cook according to package directions until al dente. Drain and reserve some of the pasta water.
Meanwhile, heat the milk in a large sauté pan until just simmering and whisk in the pumpkin. Turn the heat down to low and stir in the Cheddar, Fontina and Neufchatel cheeses along with the mustard, cayenne pepper, nutmeg, salt and pepper. Stir until the cheese is melted (the sauce may be slightly grainy- this is normal). Add the cooked pasta to the sauce and stir to combine well. Add a small amount of the reserved pasta water as needed to adjust the consistency.
The dish can be served at this point with just a sprinkling of freshly ground pepper. If desired, you can make a topping by combining the breadcrumbs, oil, sage and salt together in a small bowl. Transfer the mac and cheese to a serving dish or individual gratin dishes and sprinkle the topping evenly over the top. Place under the broiler for a few minutes until golden brown. Serve warm.
Serving: 0g | Calories: 322kcal | Carbohydrates: 52.8g | Protein: 15.1g | Fat: 8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 6.9g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg