Pumpkin Mac and Cheese

Yields: 18 Servings | Serving Size: 1 cup

Calories 205.25, Fat 5.05g, Saturated Fat 3.04g, Cholesterol 14.41mg, Carbohydrates 30.37g, Dietary Fiber 3.15g, Total Sugars 4.09g, Protein 11.43g, Sodium 208.36mg

INGREDIENTS

1 lb. curly elbow pastas
2 cups milk, 2%
1 3/4 cup pumpkin, canned, 100% pure
1/4 tsp nutmeg, ground
1/4 tsp mustard, country style
1/2 tsp salt
1 1/2 tsp sage, ground leaves
12 oz. cheddar cheese, 50% reduced fat, light
1/4 tsp white pepper, ground
1/4 cup arrowroot flour
1/4 cup water
Cooking Spray
32 oz.butternut squash, cubed
1/8 tsp nutmeg, ground
2 cups baby spinach

DIRECTIONS

Note: This recipe makes 1 quart of sauce.

Preheat the oven at 375 F.

Peel and cut butternut squash into a large dice (about 3/4 of an inch).

Spray with cooking spray and add a 1/2 teaspoon granulated garlic, 1/8 teaspoon nutmeg and a teaspoon of rubbed sage and toss to coat. Place on a sheet pan and roast for 30 to 40 minutes or until golden brown.

Cook pasta following the package instructions, right before draining the pasta add the spinach and drained the pasta. Set aside. In a small bowl dilute the arrowroot with 1/4 cup of water. Set aside

In a sauce pan place milk with pumpkin puree and whisk to incorporate. Bring to a simmer, adding the seasonings and the cheese. Whisk until cheese is melted then add the arrowroot mixture and mix until sauce has a velvety texture and all the arrowroot is cooked.

Fold in the pasta into the sauce with the spinach and roasted butternut squash.