Pumpkin Bean Mac and Cheese
When I want to make something that will fill up the family and leave luscious leftovers I open my cookbook and make this dish.
Pumpkin Bean Mac & Cheese
4. c Pasta measure then cook (Macaroni, shells, anything smallish)
2c. Pumpkin Puree
1 can Garbanzo or White Beans, Pureed
2c. + Cheddar Cheese
3/4c. Water
1/2c. Powdered Milk
1/4c. Yellow Cheddar Cheese Powder
1/4c. Parmesan Cheese Powder
1Tbsp. Italian Seasoning
2tsp. Garlic Powder
1Tbsp. Onion Powder
1/2c. Bread Crumbs
Mix bean puree, pumpkin puree and water in a saucepan (use the one you cooked the noodles in, saves dish washing). Once the mixture comes together add the powdered milk, cheese powders, and seasonings.
Add about half the cheese and stir till it melts.
Return the pasta to the pot and mix well. You want the cheese to get in all the hollows and nooks of the pasta.
Spread in a 9x13 inch pan or baking dish and top with the remaining cheese.
Lastly sprinkle on the bread crumbs and then spray liberally with cooking spray. Adding a little oil to the bread crumbs helps them crisp up and gives the top a delectable crust.
Bake in the oven at 350F for 25 minutes or so depending on your oven.
Not only is this dish filling and satisfying it has no meat but plenty of protein.
Tags: mac and cheese pumpkin bean mac and cheese healthy food kid food dinner casseroles baked mac and cheese pumpkin beans
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