Pumpkin and Cider Stove Top Mac n' Cheese with Turkey Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz of dry pasta, prepared according to box directions1 1/2 tbs I Can’t Believe It’s Not Butter1 1/2 tbs flour1/8 cup apple cider3/4 cups 2% milk1 cup Cabot Reduced Fat Extra Sharp Cheddar, grated2 oz low fat cream cheese 1/3 cup pumpkin puree dash of saltdash of pepper4 to 6 tbsp Kroger Real Turkey Bacon Pieces (bits)sage leaves for garnish
In a sauce pan, Whisk I Can’t Believe It’s Not Butter until a paste forms.
Whisk in cider and milk, and place over medium heat. Bring mixture to a low boil, stirring regularly.
Mix in shredded cheese, cream cheese, pumpkin, salt, and pepper. Mix until smooth.
Toss with boiled and strained pasta. (You may choose to mix 2 tbs in with the pasta as well.)
Serve each bowl with turkey bacon bits and garnish with fresh sage.
Serving Size: Makes 4 Servings
Whisk in cider and milk, and place over medium heat. Bring mixture to a low boil, stirring regularly.
Mix in shredded cheese, cream cheese, pumpkin, salt, and pepper. Mix until smooth.
Toss with boiled and strained pasta. (You may choose to mix 2 tbs in with the pasta as well.)
Serve each bowl with turkey bacon bits and garnish with fresh sage.
Serving Size: Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 13.2 g
- Cholesterol: 44.5 mg
- Sodium: 919.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.2 g
- Protein: 24.9 g
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