Single-Serve Pumpkin Mac and Cheese

Adding pumpkin purée to this quick single-serve mac and cheese boosts the fiber and vitamin A content while keeping the texture incredibly creamy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 3/4 cup cooked pasta (preferably whole grain) · 155 kcal in the whole recipe
• 1 1/2 tablespoons canned condensed cheddar cheese soup · 22 kcal in the whole recipe
• 1/8 cup pumpkin purée · 20 kcal in the whole recipe
• 1 1/2 tablespoons low-fat milk (1%) · 17 kcal in the whole recipe
• 1 tablespoon shredded low-fat cheese · 8 kcal in the whole recipe
• 1 teaspoon deli mustard · 6 kcal in the whole recipe

Method

1. In a microwave-safe bowl, combine the cheddar cheese soup, pumpkin purée, milk, and mustard.

   

2. Microwave on high for 45 to 60 seconds, then stir well until the mixture is smooth and creamy.

   

3. Stir the cooked pasta into the warm sauce, and sprinkle the shredded low-fat cheese on top.

   

4. Microwave for another 30 to 45 seconds until the cheese is fully melted and hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.