Pumpkin Mac Cheese
Ingredients
- * 12 ounce elbow macaroni (i used ronzoni smart taste pasta)
- * 1 1/2 cup low fat milk (1%)
- * 1 1/4 cup canned pumpkin
- * 2 1/2 ounce shredded low fat cheddar (about 1cup)-i used cabot sharp
- light cheddar
- * 1 1/4 ounce shredded fontina cheese (about 1/2 cup)
- * 2 ounce reduced fat (neufchatel) cream cheese
- * 1 tsp dry mustard
- * 1/4 tsp cayenne pepper
- * ⅛ tsp nutmeg
- * 3/4 tsp kosher salt
- * 1/4 tsp pepper
- topping (optional):
- * 1/2 cup fresh whole wheat breadcrumb (0.65 ounce)
- * 1 1/2 tsp olive oil
- * 1/4 tsp dried sage
- * ⅛ tsp salt
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