Create a fall pumpkin macaroni and cheese using only one pan. This recipe is one of the easiest macaroni and cheese recipes, and made a little more suitable for the fall season with pumpkin and Eatsmart Veggie Crisps.
2 oz pasta shells
1 onion, diced
3 garlic cloves, minced
1 cup pumpkin puree
4 cups vegetable broth
1/4 tsp red pepper flakes
1/4 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp nutmeg
2 T butter
4 oz cream cheese, cut into pieces
1 1/2 cups shredded cheddar cheese
Eatsmart Veggie Crisps
Eatsmart Veggie Sticks
Tip: You can leave out the cheddar cheese, if you prefer.
Use a food processor to process Veggie Crisps into a fine crumb.
In a deep-sided pan, add in the chicken stock, noodles, onion, garlic, and dry spices. Bring it to a boil over medium high heat. Once boiling, lower it to a simmer and cover, for about 10 minutes.
Remove from the heat. Add in the cream cheese, butter, and shredded cheese. Top with the Veggie Crisps crumbs. Bake it in the oven under a high broiler setting until the crumbs are toasted.
Top it off with pieces of Veggie Sticks for some added crunch. Feel free to also garnish each serving with parsley.
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