One Pot Pumpkin Mac and Cheese
Servings
4 Servings
Ingredients
- 12 ounces whole wheat pasta macaroni fusilli, shells, penne, etc.
- 4 cups water
- 3 cloves garlic grated
- 2 tablespoons butter
- 2 teaspoons kosher salt
- Pinch red pepper flakes
- Pinch nutmeg
- 1 head cauliflower cut into small florets or 4 cups frozen
- 1 cup pumpkin puree
- ½ cup grated Parmesan cheese
- Freshly cracked black pepper to taste
Instructions
- Place the dried pasta in a 3-quart straight-sided skillet or Dutch oven.
- Add the water, garlic, butter, 2 teaspoons salt, red pepper flakes, nutmeg, and a generous amount of black pepper, and bring to a full rolling boil uncovered over high heat.
- Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent sticking.
- Cook until al dente*, approximately 9 to 10 minutes. Reduce flame to medium-low.
- Add the cauliflower, pumpkin purée, and Parmesan, and stir and toss until smooth and creamy and very hot.
- Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.
Nutrition
Nutrition Facts
One Pot Pumpkin Mac and Cheese
Amount per Serving
Calories
459
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
26
mg
9
%
Sodium
1492
mg
65
%
Potassium
773
mg
22
%
Carbohydrates
78
g
26
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
20
g
40
%
Vitamin A
9816
IU
196
%
Vitamin C
73
mg
88
%
Calcium
206
mg
21
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
* “al dente” is Italian for “to the teeth” and it refers to pasta that is cooked just long enough that it is neither crunchy nor too soft, and its texture appeals to the teeth.