Pumpkin Mac and Cheese
Serving Size / Yield
- 12 oz whole wheat elbows, cooked
- 2 tablespoons whole all purpose flour
- 2 cups skim milk
- 1½ cups shredded sharp cheddar
- 1 cup pure pumpkin
- 1 tablespoon dijon
- 1 garlic clove, grated
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- ⅓ cup plain yogurt, low fat
- ¼ cup grated parmesan
- 1 tablespoon olive oil
Start by preheating the oven to 450 degrees.
In a medium sauce pot, mix milk and flour together on medium heat until it thickens for 5-7 minutes.
Now add in pumpkin, dijon, garlic, salt, pepper, nutmeg, and cheese.
Cook until cheese is melted.
Put cooked pasta in a bowl and pour sauce over it with yogurt and blend well.
Pour everything into a casserole dish.
Cover with parmesan and olive oil.
Bake for 20 to 25 minutes.