Pumpkin Mac 'n Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 228.4
- Total Fat: 5.7 g
- Cholesterol: 7.3 mg
- Sodium: 273.2 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.5 g
- Protein: 13.9 g
View full nutritional breakdown of Pumpkin Mac 'n Cheese calories by ingredient
Number of Servings: 6
Ingredients
-
•1-1/2 cups elbow macaroni
•Nonstick cooking spray
•1 tablespoon olive oil
•1 tablespoon wheat pastry flour
•1/2 cup almond milk (or skim milk)
•1/2 cup pumpkin puree (unsweetened)
•1-1/2 cups shredded low-fat cheddar cheese
•1/4 cup pureed garbanzo beans
•1/8 teaspoon paprika
•1/8 teaspoon pepper
Read more: http://www.neverhomemaker.com/2010/08/pumpkin-macaroni-and-cheese.html#ixzz0yIp8tC9X
Directions
•Cook the pasta to the package directions.
•While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the wheat pastry flour and keep stirring until the mixture is thick -- but not browned. (About 1 minute)
•Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
•Add the pumpkin puree, cheese, and pureed garbanzo beans (to puree, just rise a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth -- like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.
•When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
•I added some whole wheat breadcrumbs to mine.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCA021.
•While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the wheat pastry flour and keep stirring until the mixture is thick -- but not browned. (About 1 minute)
•Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
•Add the pumpkin puree, cheese, and pureed garbanzo beans (to puree, just rise a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth -- like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.
•When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
•I added some whole wheat breadcrumbs to mine.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCA021.