Healthy Pumpkin Mac N Cheese with Quinoa Pasta


Nutrition Information
Serves: 7 servings
Serving size: ⅔ cup
Calories: 299
Fat: 8g
Carbohydrates: 43g
Sugar: 6g
Sodium: 332 mg
Protein: 17g

12 oz Quinoa pasta
1 tbs unsalted butter
1 tbs whole wheat flour
¼ tsp cayenne pepper
3 garlic cloves minced
½ onion diced
1 can of pumpkin puree
1 cup reduced sodium chicken broth
1¼ cup of fat free half and half
2 cups of reduced fat cheddar
2 tbs freshly chopped sage leaves
2 tbs parmesan
¼ cup whole wheat bread crumbs


1) Preheat oven to 350
2) In a large skillet with sides ( to hold sauce), melt butter on medium heat
3) Add the garlic and onion and stir frequently ( so it doesn’t burn or stick to the sides) until softened ( 5 minutes)
4) Add flour and cayenne pepper and stir until well blended
5) Add the half and half and stir until it thickens ( 3 minutes)
6) Add the chicken broth and pumpkin and mix thoroughly
7) Stir in the cheddar and sage leaves until smooth
8) Turn heat to low.
9) Prepare pasta per instructions on box and drain
10) Pour pasta into skillet and toss to coat with pumpkin cheese mixture
11) Pour pasta into a baking pan
12) Top with parmesan cheese and bread crumbs
13) Spray bread crumbs with a little extra virgin olive oil ( to help with browning)
14) Put in oven for 8 minutes.

It’s ready to eat! Enjoy!