Autumnized Macaroni & Cheese

autumnized mac n cheese

Can you really put pumpkin in everything? When it comes to food I think you can. I especially love that pumpkin is actually good for you and that Autumn isn’t “Donut Season” or something like that. Cause temptation would be a real problem. But luckily that is not the case. Pumpkin is low in calories and high in fiber! And it tastes amazing. I already add it to my coffee, oatmeal, toast, and yes even savory dishes like my most coveted comfort food…Macaroni and Cheese. 

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To me this comforting dish would go perfectly with a glass of white wine and a night of watching old Gilmore Girl episodes. I am obsessed with that show. I own all 7 seasons and it’s such a “Fall” show! And I am so happy all of the episodes are on Netflix! I used to watch it with my mom all the time and we would pretend to be Lorelei and Rory because we are best friends too! Love you mom! :) 

mom and I

 This macaroni and cheese is “Autumnized” for the season and is packed with a savory pumpkin flavor, cheddar, and sage. It’s like the best thing ever.

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This makes a great side dish or if your like me. The main course. 

To make this dish even lighter I used Quinoa pasta. I love this pasta because it’s much lower in calories and high in protein! I also used reduced fat cheddar and I used no additional salt in this recipe. It doesn’t need it. 

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I am going to keep making this recipe throughout the season, or heck, throughout the year. I hope you add it to your menu this week too! 

You Need:

12 oz Quinoa pasta

1 tbs unsalted butter

1 tbs whole wheat flour

1/4 tsp cayenne pepper

3 garlic cloves minced

1/2 onion diced

1 can of pumpkin puree

1 cup reduced sodium chicken broth

1 1/4 cup of fat free half and half

2 cups of reduced fat cheddar

2 tbs freshly chopped sage leaves

2 tbs parmesan

1/4 cup whole wheat bread crumbs

Directions:

Preheat oven to 350

In a large skillet with sides ( to hold sauce), melt butter on medium heat

Add the garlic and onion and stir frequently ( so it doesn’t burn or stick to the sides) until softened ( 5 minutes)

Add flour and cayenne pepper and stir until well blended

Add the half and half and stir until it thickens ( 3 minutes)

Add the chicken broth and pumpkin and mix thoroughly 

  autumnized mac n cheese 5 Stir in the cheddar and sage leaves until smooth

  autumnized mac n cheese 6 Turn heat to low.

Prepare pasta per instructions on box and drain

autumnized mac n cheese 7 Pour pasta into skillet and toss to coat with pumpkin cheese mixture

Pour pasta into a baking pan

Top with parmesan cheese and bread crumbs

Spray bread crumbs with a little extra virgin olive oil ( to help with browning)

Put in oven for 8 minutes.

It’s ready to eat! Enjoy! 

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Autumnized Macaroni & Cheese
 
Author: 
Nutrition Information
  • Serves: 7 servings
  • Serving size: ⅔ cup
  • Calories: 299
  • Fat: 8g
  • Carbohydrates: 43g
  • Sugar: 6g
  • Sodium: 332 mg
  • Protein: 17g
Recipe type: Pasta
Ingredients
  • 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
Instructions
  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.
  15. It's ready to eat! Enjoy!