HEALTHY RECIPE
NOVEMBER 2024
One-pot pumpkin mac and cheese
Canned pumpkin plays two key roles in this easy stovetop mac and cheese: It creates a super-creamy texture for the sauce and its orange color makes the dish seem cheesier than it actually is. Make sure to include the dry mustard — its strong, tangy flavor mixes nicely with the cheddar. This recipe uses old-school elbow macaroni, but you can use any short, tube-shaped pasta you like such as cavatappi or penne. You can also swap in brown rice elbows for a gluten-free option.
Ingredients:
4 sprays cooking spray
3 cloves garlic, minced
2 cups low sodium vegetable broth
1 cup 1% low fat milk
1 teaspoon Kosher salt
1 teaspoon dry mustard
10 ounces uncooked elbow macaroni
15 ounces canned pumpkin puree
¾ cups reduced fat sharp cheddar cheese, shredded
Directions:
Step 1
Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat. Add the garlic and sauté 1 minute.
Step 2
Stir in the broth, milk, salt, mustard and pasta; bring to a boil. Cover, reduce the heat to medium-low and cook, stirring occasionally until the pasta is tender, 10 to 12 minutes.
Step 3
Uncover the pan. Stir in the pumpkin and ¼ cup water. Cook until the sauce thickens, adding an additional ¼ cup water if needed.
Step 4
Remove the pan from the heat. Add the cheese, stirring until it melts.
Nutrition
Serving size: 1 cup | Calories: 270 | Total fat: 4.5 g | Saturated fat: 2 g | Sodium: 520 mg | Total carbohydrates: 45 g | Fiber: 4 g | Protein: 12 g
Source: WeightWatchers
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