One-Pot Pumpkin Mac and Cheese
8
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 6 • Difficulté: Facile
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 flavour 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.
Ingrédients
Cooking spray
4 spray(s)
Garlic
3 clove(s), large, minced
Fat free reduced sodium vegetable broth
2 cup(s)
1% low fat milk
1 cup(s)
Kosher salt
1 tsp(s)
Dry mustard
1 tsp(s)
Uncooked elbow macaroni
10 oz
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
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.