• pumpkin' mac and cheese

    1 vote
    healthier mac n' cheese n' pumpkin with garbanzo beans....


    • 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


    1. •Cook the pasta to the package directions.
    2. •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)
    3. •Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
    4. •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.
    5. •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.
    6. •I added some whole wheat breadcrumbs to mine.

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