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Pumpkin Macaroni and Cheese

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!
Servings 10
Calories 297 kcal

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! 

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