Pumpkin & Turkey Bacon Mac & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box of Cantelli Bistro Rainbow or Whole wheat elbow pasta (375 gm)1 can pureed Pumpkin (397 gm, approx 2 cups)3 slices of Lilydale turkey bacon (cooked & diced)1 med onion (sliced)1/3 cup milk of choice2 heaping tbsp of Non-fat Greek yogurt1/2 cup finely shredded sharp cheddar1 tsp coconut oil
Heat coconut oil in a skillet over low/med heat. When melted, add onions and let caramelize for the best flavor. Heat oven to 375 degrees
Cook the pasta el dente. Drain and put into an deep oven proof dish.
In a bowl add pumpkin, milk, 1/2 cheddar and yogurt, mix together. Mix with the pasta. Now add onions and chopped turkey bacon to the pasta. Stir to combine and add a tablespoon milk if needed.
Sprinkle remaining 1/2 cheddar on top and bake 375 degrees for 10 mins
Serving Size: makes 6 ~ 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MACWOLF01.
Cook the pasta el dente. Drain and put into an deep oven proof dish.
In a bowl add pumpkin, milk, 1/2 cheddar and yogurt, mix together. Mix with the pasta. Now add onions and chopped turkey bacon to the pasta. Stir to combine and add a tablespoon milk if needed.
Sprinkle remaining 1/2 cheddar on top and bake 375 degrees for 10 mins
Serving Size: makes 6 ~ 1 & 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MACWOLF01.
Nutritional Info Amount Per Serving
- Calories: 349.2
- Total Fat: 6.4 g
- Cholesterol: 20.8 mg
- Sodium: 314.7 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 3.9 g
- Protein: 16.6 g
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