Baked Pumpkin Mac & Cheese

By ldelmas

1/4th of recipe: 276 calories, 5g fat, 590mg sodium, 46.5g carbs, 8.5g fiber, 10.5g sugars, 11.5g protein

Ingredients

• 3 cups frozen cauliflower florets
• 4 1/2 ounces (about 1 1/4 cups) uncooked high-fiber elbow macaroni
• 1 tablespoon light whipped butter or light buttery spread
• 2 cups finely chopped onion
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 cup canned pure pumpkin
• 2 slices fat-free cheddar cheese
• 4 wedges The Laughing Cow Light Creamy Swiss cheese
• 1 ounce (about 15) reduced-fat sour cream & onion potato chips, crushed

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.

Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Cover and microwave for another 3 minutes, or until hot. Drain excess liquid. Roughly chop cauliflower and return to the bowl.

In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower.

Meanwhile, melt butter in a large skillet over medium-high heat. Add chopped onion, salt, and cayenne pepper. Cook and stir until softened, about 5 minutes. Reduce heat to medium low. Stirring frequently, cook until caramelized, 20 to 25 minutes.

Stir onion mixture into cauliflower and pasta.

In a microwave-safe bowl, mix pumpkin, cheese slices, and cheese wedges, breaking slices and wedges into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well.

Add cheese mixture to the pasta, cauliflower, and onion mixture. Stir to coat. Transfer contents to the baking pan and cover with crushed chips.

Bake until lightly browned, about 20 minutes. Enjoy!