Pumpkin Mac n’ Cheese

Servings: 4-6 Time: 1 hour 30 minutes

Nutrition Highlights

• Beta-Carotene for Eye & Skin Health: Pumpkin is rich in beta-carotene, a powerful antioxidant and precursor to vitamin A that supports healthy vision, immune function, and skin health.

• Fiber for Gut Health: Pumpkin and green peas contribute to the 7 grams of fiber per serving, supporting healthy digestion, regularity, and satiety.

• Green Peas for Plant-Based Nutrition: Green peas provide plant-based protein, fiber, vitamin K, and folate, supporting muscle health, digestion, and normal cell function.

Ingredients

• 1 Sugar Pie Pumpkin (alternatively, use 1 cup canned pumpkin puree)

• ½ tsp olive oil (for roasting the pumpkin)

• Dash of Salt & pepper (for roasting the pumpkin)

• 8 oz (227 g) Turkey Bacon

• 16 oz pasta

• 2 tbsp Butter

• 2 Tbsp all-purpose flour

• 2 cups Milk (Nutrition information calculated using 2% cow’s milk)

• 1 cup (90g) low-fat cheddar cheese, shredded

• 1 cup (90g) Gruyere cheese, shredded (gouda works great, too!)

• 2 cups (250 grams) frozen green peas

• 1/2 tsp Salt

• ¼ tsp nutmeg

Directions:

Pumpkin halves, seeds removed, with a dash of olive oil, salt, pepper, and nutmeg.

Before roasting, flip both pumpkin halves so they are skin side up.

Sauce mixture after the addition of milk, pumpkin puree, both cheese, and spices. It should be a thick consistency!

1. To roast the pumpkin, preheat your oven to 400 degrees Fahrenheit. Cut the stem off the pumpkin, and slice it down the middle. Remove the seeds. Drizzle lightly with olive oil and a tiny sprinkle of salt and pepper, then bake skin side up in the oven for 60 minutes. Once done baking, the pumpkin flesh should be soft enough to remove with a spoon.

2. If using sage to garnish, sautee 10-15 sage leaves over medium heat in a little bit of butter until crispy. Be careful not to burn the sage. Chop roughly and reserve until the end for garnish.

3. Cook pasta according to package directions.

4. Melt butter in a saucepan over low-medium heat. Once melted whisk in flour to create a roux (mixture of flour and fat cooked together and used to thicken sauces).

5. Add milk and pumpkin puree and whisk until smooth.

6. Stir in the cheddar cheese, gruyere cheese, salt, and nutmeg.

7. Add cooked pasta, chopped turkey bacon, and frozen peas to the sauce and toss to coat.

8. Top with the sage (if using) and extra bacon bits and serve immediately.

MindFuel Tips:

1. For an extra protein boost, use cottage cheese instead of gruyere.

2. To make a gluten-free version: Substitute almond flour and gluten-free pasta. You can also omit the flour entirely, the sauce will just be slightly thinner (but still flavorful!)

3. Don’t throw away the pumpkin seeds! Roast them with your choice of seasonings and have as a savory snack or topping. They are a fantastic source of magnesium, Vitamin E, and fiber!