When I decided to try this I wanted to be able to eat some baked cheesy goodness while also being conscious of eating clean, (to a degree) 🙂 Obviously the butter, and cheeses add fat, but with the whole grain pasta, whole wheat bread crumbs, and non-fat milk it steps the game up just a bit while taking away none of the wonderful taste.
Venture into this world of a different Mac & Cheese and enjoy the cheesy, gooey goodness.
Pumpkin Mac & Cheese
1/2 Cup Ian’s Panko Whole Wheat Breadcrumbs
1 Tsp Cumin
2 1/2 Cups of Milk
1/4 Cup Butter
2 Tbs Butter
1/2 Cup Shredded Fontina Cheese
2 Cups Shredded Sharp Cheddar Cheese
2 1/2 Tbs All Purpose Flour
1/2 Pound Whole Grain or Brown Rice Pasta (Any will do)
2 Heaping Tbs of Organic Pumpkin
Preheat oven to 350
Boil pasta according to instructions in salted water. Drain and set aside
Take 1/2 Cup of Bread Crumbs and toast with 2 Tbs of Butter over medium heat.
In a sauce pan melt the 1/4 cup of butter, add the flour and stir constantly. Slowly add the milk, continuously stirring. Then add cheeses. Stir until cheese is melted, add Cumin, 2-3 dashes of Sea- Salt, dash of Paprika, and a pinch of Black Pepper, keep stirring until everything is well mixed. (Sauce will be a bit runny, this will thicken once baked) Put pasta in baking dish, pour the sauce all over the top. Mix in the Pumpkin, and stir well. Put the toasted bread crumbs over the top. Bake uncovered for 30 minutes.
Voila. Beautiful, creamy Mac & Cheese.
Inspiration for this recipe came from All Recipes Homemade Mac & Cheese