CSF Pumpkin Mac And Cheese

Rene Petropolis

Servings: people

Calories: 340cal

1 package Cooked Rotini Pasta, Barilla Ready Pasta Bag Sub Elbow noodles if you prefer. You can also cook your own pasta (198 grams cooked)
120 ml Fair Life 2% Milk
5 grams Garlic Paste Gourmet Garden brand tube, found at most grocery stores in the produce section. Sub one minced garlic clove if you prefer
14 grams Kerrygold Salted Butter or your favorite brand
60 grams Pure pumpkin puree Libby's brand, canned. Or sub your favorite brand
56 grams Reduced Fat Cheddar Cheese, Mild or Sharp Block cheese is preferred to prevent a grainy texture. Anti caking agent in packaged shredded cheese tends to cause this.
1/4 tsp Ground Sage
1/8 tsp Ground Nutmeg

Microwave one package of Barilla Ready Pasta according to package directions and set aside.
Grate the cheese block with a cheese grater and set aside.
Add butter to a medium sized pot and set stove temperature to Low heat.
Once the butter has melted, add the garlic paste. Allow the butter to brown but do not burn!
As soon as the butter is a light amber color, pour in the milk, and spices. Whisk to combine. Turn the temperature up to Medium Low heat.
Add the pumpkin puree to the milk mixture and whisk together.
Add the cooked pasta to the pumpkin and milk mixture then stir to coat.
Turn off the heat and add 1/2 of the cheese mixture, stir well then add the remaining cheese and continue to stir until the cheese has melted.
Divide into two servings and serve immediately. ENJOY!
NOTES: Each serving is approx 200 grams.