One-Pot Pumpkin Mac and Cheese
3 clove(s), large, minced
Fat free reduced sodium vegetable broth
Uncooked elbow macaroni
Reduced-fat cheddar cheese
¾ cup(s), shredded, sharp variety
- Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat. Add the garlic; sauté 1 minute. Stir in the broth, milk, salt, mustard, and pasta; bring to a boil. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the pasta is tender, 10 to 12 minutes.
- Uncover the pan. Stir in the pumpkin and ¼ cup water; cook until the sauce thickens, adding an additional ¼ cup water if needed. Remove from the heat; add the cheese, stirring until it melts.
- Serving size: 1 cup