pumpkin' mac and cheese Recipe
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
Directions
- â¢Cook the pasta to the package directions.
- â¢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)
- â¢Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
- â¢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.
- â¢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.
- â¢I added some whole wheat breadcrumbs to mine.
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