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Low-Fat and Low-Carb Pumpkin Mac and Cheese

by on November 21, 2011 in Low Carb, Special Dietary Needs November 21, 2011 Low CarbSpecial Dietary Needs
See post on Stephanie { Eat. Drink. Love.}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This pumpkin mac and cheese is given a healthy face-lift using low-carb pasta and low-fat cheese!

Ingredients

  • 1 pound Low-carb Pasta (I Used Dreamfield's)
  • 1 cup Skim Milk
  • 1 cup Pumpkin Puree
  • 1 pinch Nutmeg
  • 1 cup Reduced Fat Cheddar Cheese, Shredded
  • ½ cups Gruyere Cheese, Shredded
  • ½ teaspoons Salt, Or To Taste
  • ¼ teaspoons Black Pepper, Or To Taste

Preparation

Cook pasta until al dente, drain and set aside. In a saucepan, heat the milk and pumpkin puree. Whisk until the pumpkin is dissolved into the milk. Add nutmeg. Add in your cheeses and whisk until the cheese is melted and the sauce is smooth. If your sauce seems a little thick, you can add more milk 1 tablespoon at a time. Put the pasta in a bowl and pour the sauce over it. Stir until it is thoroughly mixed in with the pasta. Season to taste and serve! No baking required!

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debdaamazon on 3.8.2012

This macaroni is so creamy and delicious! I didn’t have gruyere, so I substituted Monteray Jack. The results were so yummy!!

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