This Creamy Pumpkin Mac & Cheese is THE Fall comfort food you will fall in love with this season. This healthier take on a classic will be a staple this season!
WHAT’S INSIDE:
chickpea pasta - Banza pasta is my go-to when I’m craving this carb indulgence. Banza makes their delicious pasta varieties from protein- and fiber-rich chickpeas, and you would never know. chickpeas, as opposed to traditional refined white flour, yield a pasta with far more protein and fiber per serving than the regular stuff, which helps to slow the body’s absorption of the sugar, keep you full and satisfied for longer, and provide vitamins and minerals like iron, vitamin B6, magnesium, and potassium,
full-fat Greek yogurt - yes, FULL FAT. for as long as most of us can remember, low-fat dairy has been given the healthy halo, but recent research is suggesting that full-fat dairy may actually be the healthiest option when it comes to dairy (1). in this recipe specifically, the Greek yogurt takes the place of heavy cream or whole milk (which would be used in traditional recipes) to provide additional protein, calcium, vitamin D, and probiotics, as well as a beautiful creamy richness. here’s my favorite!
sharp cheddar cheese (grass-fed, preferably) - of course. this is an essential component of mac and cheese. go for good quality, grass-fed (if possible) sharp cheddar cheese here. you won’t regret it!
pumpkin puree - last but not least! the pumpkin puree (NOT pumpkin pie filling) adds another layer of beautiful creamy richness, alongside the savory-sweet flavor of the pumpkin itself. trust me, pumpkin + mac & cheese sounded so odd to me at first, but after the first bite, it all made sense.
RECIPE
8 ounces Banza chickpea pasta shells
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
⅔ cup pumpkin puree
½ cup low-sodium chicken broth
½ cup low-fat Greek yogurt
⅓ cup reserved pasta water
1 tbsp grass-fedbutter
2-3 garlic cloves, minced
1 shallot, finely diced
1 tsp chili powder
1 tsp paprika
Salt and pepper, to taste
Preheat the oven to 350F and lightly grease an 8x8 baking dish with oil.
Start by cooking the pasta. Bring a large pot of salted water to a boil and cook the pasta for about 8 minutes. Drain, rinse, and set aside to cool.
Melt the tablespoon of butter in the large pot and add the minced garlic and diced shallot. Cook for about 3 minutes over low heat, or until translucent and fragrant.
Stir in the pumpkin puree, chicken broth, and Greek yogurt. Whisk until smooth. Pour in the reserved pasta water and 1 ½ cups shredded cheese, and the spices. Stir constantly until the cheese melts.
Add the pasta and stir to coat well.
Transfer to the baking dish and top with the remaining cheese. Bake for about 25 minutes, or until the cheese is fully melted with a lightly golden crust around the edges of the dish.
Remove from the oven and cool for about 5 minutes before serving. Cut into 4-6 portion sizes and serve immediately.
Store leftovers in an airtight container in the fridge for up to 5 days.
