A healthy delicious version of mac and cheese, I love baking with pumpkin and now that I have made this, I am defiantly going to cook with pumpkin more often. Great for lunch, main or side dish for dinner. Creamy and packed with flavor, try this you will love it. Enjoy!!!
Ingredients: Serves 2 ( you can double or triple recipe for family)
2 cups dry whole grain shells
1 Tablespoon butter
1/2 cup pumpkin puree
1 ounce light cream cheese, you can also use regular
1/4 cup evaporated milk, regular or fat free
1/2 teaspoon minced garlic
1/2 teaspoon salt
black pepper to taste
1/4 cup cooked crumbled bacon, but I used 1/2 cup because I love bacon, use how ever much you like, the less you use the less fat
1/4 cup sliced scallions
Directions:
1. Cook pasta according to directions on package, drain and set aside.
2. In the same pot, melt 1 tablespoon butter add the garlic and cook just until soft and fragrant. About 3-4 minutes. Whisk in the pumpkin puree, evaporated milk, cream cheese, salt and pepper. Whisk until mixture is smooth. Add the pasta into the pot, and stir until all of the pasta is coated with sauce. Serve in 2 bowls, then evenly sprinkle cooked bacon and scallions over the top and serve.
Note: you can also add caramelized onions the the mixture for a sweeter flavor.
Slightly Adapted
Recipe From: pinchofyum.com
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