Pumpkin Whole Wheat Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Whole Wheat Macaroni and Cheese calories by ingredient
Introduction
Whole Wheat Pasta, flour and pure pumpkin Whole Wheat Pasta, flour and pure pumpkinNumber 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
Directions
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
Member Ratings For This Recipe
-
MODIASE-U
-
K81DAWN