One-Pot Pumpkin Mac and Cheese
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Canned pumpkin plays two key roles in this easy stovetop mac and cheese: It creates a super-creamy texture for the sauce, and its orange color makes you perceive the dish as cheesier than it actually is. Make sure to include the dry mustard; its tangy, pungent flavor amplifies the impact of the cheddar. We go with old-school elbow macaroni, but you can use any short, tube-shaped pasta you like; cavatappi or penne would be great here, too. Swap in brown rice elbows for a gluten-free option.
Ingredients
Cooking spray
4 spray(s)
Garlic
3 clove(s), minced
Low sodium vegetable broth
2 cup(s)
1% low fat milk
1 cup(s)
Kosher salt
1 tsp
Dry mustard
1 tsp
Uncooked elbow macaroni
10 oz
Canned pumpkin puree
15 oz
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Instructions
1
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.
2
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.
3
Serving size: 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.