LIQUID GOLD!!! Seriously… this Mac and cheese is the bestttt and guess what!? It’s lightened up by adding a little pumpkin to the mix! The pumpkin gives it a nice creamy texture which means less butter and cheese but NOT less taste! We used @eatbanza shells to add more protein… they never let us down, and this recipe won’t either!
1/2 of 15 oz. can 100% pumpkin purée
olive oil cooking spray
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt
1 box of @eatbanza shells
1 1/2 tablespoons butter
1/4 cup minced onion
2 tablespoons whole wheat or gluten-free flour
1.5 cups fat free milk or milk of choice
2/3 cup reduced sodium chicken or vegetable broth
5 ounces fresh grated sharp cheddar
4 ounces fresh grated Gouda
Sprinkle of parmesan
salt & pepper to taste
Bring a large pot of salted water to a boil. Cook pasta according to directions.Drain spray with a little olive oil and set to the side. (Make sure to turn water temperature down after placing pasta in pot to avoid foaming).
Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook until the flour is golden and combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens. Season with 3/4 teaspoon salt and pepper.
Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and parmesan and mix well until melted. Add the cooked banza and mix. Enjoy!