Healthier Stovetop Mac and Cheese

By Hklbrries

A great mac and cheese can be easy. And healthy.

The secret? Whole-wheat pasta shells and a can of squash or pumpkin puree. The latter ingredient may sound odd, but it really is an easy way to add vitamin-packed produce to a dish otherwise devoid of vegetables.

The creme fraiche (you could substitute sour cream, even low-fat sour cream) and Parmesan cheese lend wonderfully creamy and savoury flavours that make the pumpkin seem like a natural for the sauce.

A bit of crisped prosciutto also adds tons of flavour. It's a smart choice over bacon for a healthier dish.

And if you fear whole-grain pasta, get over it. The varieties on the market today are vastly better than even just five years ago. And the sauce in this recipe is robust enough to mask any wheatiness.

This dish still can't claim to be health food, but it is jammed with whole grains, fiber and produce.

Ingredients

• 12 ounces medium whole-wheat pasta shells
• 1 tbsp olive oil
• 4 slices (about 2 oz) prosciutto, finely chopped
• 1 (15-ounce) can pumpkin or squash puree (not pumpkin pie filling)
• 4 oz creme fraiche or sour cream
• 1/2 tsp hot sauce
• 1/4 tsp cumin
• 1/4 cup Parmesan cheese
• Salt, to taste
• Ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.

Meanwhile, in a medium saucepan over medium heat, heat the olive oil. Add prosciutto and cook until just crisp, about three minutes.

Add the pumpkin, creme fraiche, hot sauce, cumin and Parmesan. Cook, stirring often, until hot.

Add pasta to the sauce and toss well to coat. Season with salt and pepper.

Nutrition Information:
Per serving
536 calories (33 percent from fat)
20 g fat (9 g saturated, 0 g trans fat)
41 mg cholesterol
74 g carbohydrates
22 g protein
10 g fiber
698 mg sodium