Pumpkin Whole Wheat Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- Pasta, Barilla Whole Grain Penne, 8 oz- Bestlife Olive Oil Buttery Spread, 2 tbsp- Bob's Red Mill 100% Stone Ground Whole Wheat Flour, 0.125 cup- Milk, nonfat (skim milk), 2 cup- Libby's* 100% Pure Pumpkin, 1 cup- Cheese, Giant Eagle Part-Skim Shredded Mozzarella, 2 cup- Salt, 0.25 tsp- Nutmeg, ground, 0.125 tsp- Black Pepper (Ground), 0.125 tsp
1 - Preheat oven to 375F. Grease a 13 x 9-inch baking pan.
2 - Cook pasta in salted water according to package directions. Drain.
3 - Melt butter in saucepan over medium heat. Whisk in flour. Slowly whisk in milk; cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg, if using, and black pepper.
4 - Combine sauce with pasta. Pour into baking pan. Bake uncovered 25 to 30 minutes, until golden.
Serving Size: Makes 8 Servings
2 - Cook pasta in salted water according to package directions. Drain.
3 - Melt butter in saucepan over medium heat. Whisk in flour. Slowly whisk in milk; cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg, if using, and black pepper.
4 - Combine sauce with pasta. Pour into baking pan. Bake uncovered 25 to 30 minutes, until golden.
Serving Size: Makes 8 Servings
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 8.2 g
- Cholesterol: 16.2 mg
- Sodium: 293.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.5 g
- Protein: 14.3 g
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