Pumpkin Mac & Cheese
Pumpkin Mac & Cheese
Nutrition Facts
Nutrition per Serving
(2 cups)
| Calories | 316 |
| Total Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 17mg |
| Sodium | 479mg |
| Dietary Fiber | 4g |
| Sugars | 6g |
| Protein | 17g |
This mac and cheese is made with Barilla carrot and squash pasta, orange cauliflower and pumpkin. It is a great warm dish to enjoy as a main meal.
Ingredients
1 box Barilla Piccolini Pasta (mini pipe shape made with carrots and squash)- 3/4 cup Canned Pumpkin
- 1 cup Grated Parmesan & Romano Cheese
- 1 clove Garlic, finely chopped
- 1 tsp Olive oil
- 2 slices Kraft 2% Milk Singles
- 1 Head Orange Cauliflower
- 1/2 cup Skim milk
Preparation
Bring a large pot of water to a boil. Add pasta and cook according to package instructions (6 minutes).
In a steamer, steam the cauliflower until it is tender.
Meanwhile, heat the oil in a pan. Add the chopped garlic and saute until fragrant, about 2 minutes. Add the pumpkin, milk and grated Parmesan and Romano cheese. Stir until well blended then remove from heat.
When the pasta and cauliflower are done drain them reserving 1 cup of the pasta cooking water. Add the sauce mixture to the pasta and mix well. Add the 2 slices of American cheese and stir until they are blended. Add the chopped cauliflower and mix. Mix in the reserved pasta water 1/3 cup at a time, stirring until creamy. If you don't need the entire cup, stop when you feel it is creamy enough.
Pour into a pre-warmed thermos. Enjoy at lunch time. If you are preparing this the night before, heat it in the morning and add to a pre-warmed thermos.
In a steamer, steam the cauliflower until it is tender.
Meanwhile, heat the oil in a pan. Add the chopped garlic and saute until fragrant, about 2 minutes. Add the pumpkin, milk and grated Parmesan and Romano cheese. Stir until well blended then remove from heat.
When the pasta and cauliflower are done drain them reserving 1 cup of the pasta cooking water. Add the sauce mixture to the pasta and mix well. Add the 2 slices of American cheese and stir until they are blended. Add the chopped cauliflower and mix. Mix in the reserved pasta water 1/3 cup at a time, stirring until creamy. If you don't need the entire cup, stop when you feel it is creamy enough.
Pour into a pre-warmed thermos. Enjoy at lunch time. If you are preparing this the night before, heat it in the morning and add to a pre-warmed thermos.
- Serves: 7
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