Stove Top Pumpkin Mac & Cheese

I believe I can use the words healthy and mac and cheese in the same sentence when describing this recipe. 

I could also use the word easy. {read: 1 pot!} 

Or creamy.

Or all together delicious. 

For a quick lunch or lazy Sunday night dinner, you can’t go wrong with this recipe.

Stove Top Pumpkin Mac and Cheese

Ingredients

• 2 C milk
• 2 C whole wheat pasta
• up to 1/2 tsp. salt
• 1 medium sweet potato, steamed and pureed (~1 C puree)
• 4 oz. sharp cheddar cheese,shredded
• 2 T Parmesan cheese
• additional salt & pepper, to taste
• Peas or a green veggie!

Directions

In a large saucepan, combine 2 C milk with 2 C whole wheat pasta (we used shells) and up to 1/2 tsp. salt.  Stir well. 

Meanwhile, grab 1 C sweet potato puree and add that to the pasta.  You could use pumpkin puree here as well. 

Then, shred the cheese and steam the peas. 

Place the saucepan with the pasta in it on the stove, and turn on the heat to medium-high.  Stir the pasta nearly constantly until the mixture begins to bubble. 

Reduce the heat to low at this point, and continue stirring often for 5-7 minutes while the pasta cooks. 

When the pasta is done, remove the pan from the heat. 

Add in 2 T Parmesan cheese and stir. 

Then, toss in 4 oz. extra sharp cheddar cheese, and allow the heat from the pasta to melt the cheese. 

If desired, mix in peas – otherwise, serve these alongside the mac and cheese. 

Season with additional salt and pepper, if desired, as well as parsley for garnish. 

Enjoy!