What is the secret to this mac and cheese that makes it oh-so-creamy and much healthier for you than regular mac and cheese? Pumpkin. Yes, that’s right. This mac and cheese has pumpkin in it. You can’t even taste it, except for how creamy it makes the dish taste.
Adapted from That’s so Michelle:
- 8 oz of pasta, I used elbow
- 1 cup milk
- 4 oz cheddar cheese, slices or shredded, or any combination of cheeses
- 1/4 stick butter
- 1 cup pumpkin puree
- fresh cracked pepper
Cook pasta as directed.
As your pasta is cooking, melt butter in a sauce pan on medium heat. When the butter is melted, add the milk.
When your milk and butter comes to a boil, add your cheese slowly, stirring constantly. A think cheese sauce will form.
When all your cheese has been added and a thick sauce has formed, add in the pumpkin.
Whisk until combined.
Drain pasta and pour into cheese sauce. Mix to combine.
Add freshly cracked pepper and serve piping hot, topped with a little Parmesan cheese, optional.
No one will ever know that there is pumpkin in the mac and cheese unless you tell them. Brian was absolutely clueless until I told him what he was eating was much healthier than regular mac and cheese.