Pumpkin Macaroni and Cheese
Got this recipe from Cookie and Kate and it's delicious! If you're not a pumpkin eater, I highly recommend. It's so creamy!You can substitute the cream cheese for full fat yogurt or the cheddar for low fat cheddar for a lower calorie dish. Swap out barilla plus pasta to add more protein. I actually loved it as is and will be making it again!
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 can 15 ounces pure pumpkin purée
- 1 pound pasta
- 5 cups water
- 1 teaspoon salt
- 4 ounces cream cheese
- 8 ounces shredded sharp cheddar cheese
- ½ cup 2 ounces finely grated Parmesan cheese, plus more for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice, garlic and onion powders and cook for 2 to 4 minutes, stirring often, until the butter is very fragrant. Stir in the pumpkin and let it cook for a minute, while stirring.
- Pour in the pasta, water and salt. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 7 minutes.
- Cook, stirring somewhat continuously. Once 7 minutes are up, turn down the heat and stirr in the cream cheese. Continue simmering until the cream cheese has melted in (I used whipped cream cheese)
- Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is all combined.. Remove the pot from the heat.
- Taste and add more salt if desired. This makes about 10 cups of mac and cheese, each cup is a serving!
Notes
Calories: 297kcal
Protein 12g
Carbs: 38g
Fat: 11.6g
Fiber: 3g
Nutrition tip: This is a balanced meal all on it’s own so a GREAT meal to bring for lunch at work or a healthy meal for dinner with a salad!