Pumpkin Mac & Cheese

This spin on mac and cheese adds a taste of fall to the ultimate comfort food.

Ingredients

¾ cups cooked pasta
1 ½ Tablespoons cheddar cheese soup (canned)
2 Tablespoons pumpkin puree 1
½ Tablespoon low-fat milk
¾ Tablespoons shredded cheddar cheese
1 teaspoon mustard

Directions

Boil a pot of water and cook the pasta according to box instructions. Drain when finished and let cool to room temperature.
In a separate cup, combine the soup, pumpkin puree, milk, and mustard. Heat in microwave for 45-60 seconds. Stir again until creamy.
Use a spoon to pour hot soup mixture over pasta and sprinkle cheese on top.
Mix together pasta, soup mixture, and cheese until cheese melts into the pasta.

Makes 1 serving.

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.