When I stumbled across this recipe for Pumpkin Mac & Cheese, I couldn’t NOT try it. A mash up of two favorites of mine is too good to refuse!
This healthier alternative to regular mac & cheese doesn’t use any butter or cream, and contains a lesser amount of cheese than other mac & cheese recipes I’ve tried. The main ingredients in the sauce are canned pumpkin, pureed garbanzo beans, and cheddar cheese. These three ingredients, plus skim milk, whole wheat flour, and a little bit of olive oil create a thick, decadent sauce. The sauce is seasoned with paprika and pepper, with a dash of breadcrumbs on the top for an added crunch.
This dish was tasty and filling, without the guilt of regular mac & cheese. There was a perfect balance between the sharp cheddar flavor and the sweetness of the pumpkin. The next time I make this dish (this will absolutely be gracing our dinner table again), I might add a pinch of nutmeg or allspice to the mix to give it an extra autumn edge. I also think it could be interesting to add a pinch of cayenne instead, which would give it a different spicy kick. If you are a pumpkin lover like me, I highly recommend giving this a try!