Pumpkin Mac and Cheese (Low-Fat and Low-Carb!)
Last week, I posted my recipe for buffalo chicken mac and cheese and I told you all that I also made a different mac and cheese recipe for myself. While my husband is a buffalo fanatic, I can only really stand to eat a few bites and then I’m over it. I know, I’m weird like that. And a few bites was certainly not going to satisfy me for dinner! So, I made myself this pumpkin mac and cheese. In order to cut some calories, I skipped the butter and cream, used skim milk and reduced-fat cheddar cheese. And I also used a low-carb pasta!
This mac and cheese was really easy to throw together and it doesn’t require any baking! I really liked this, but next time I make it, I think I might throw in some veggies for added texture and flavor. Some roasted squash and zucchini tossed in would be awesome!
Pumpkin Mac and Cheese
– 1 lb. rotini, shells or elbow pasta (I used Dreamfield’s pasta to make this low-carb)
– 1 cup skim milk
– 1 cup pumpkin puree
– 1 cup reduced-fat cheddar cheese, shredded
– 1/2 cup Gruyère cheese, shredded
– pinch nutmeg
– salt and pepper to taste
1. Cook pasta until cooked, drain and set aside. In a saucepan, heat the milk and pumpkin puree. Whisk until the pumpkin is dissolved into the milk. Add nutmeg. Add in your cheeses and whisk until the cheese is melted and the sauce is smooth. If your sauce seems a little thick, you can add more milk 1 tbs. at a time. Put the pasta in a bowl and pour the sauce over it. Stir until it is thoroughly mixed in with the pasta and serve! No baking required!