I have never met someone who didn’t love a good mac and cheese. If you are one of those people and we have met, I don’t think I want to know you anymore.
Just kidding. But really. Who doesn’t love carbs covered in cheese?
I sure do, and have made so many versions of it – skinny and not skinny alike. Obviously, the not so skinny versions are the ones I would eat all day in my fantasy life where calories don’t exist. Unfortunately, that is not real life.
This is real life. And this mac and cheese is skinny AND creamy AND cheesy AND totally satisfying.
Bonus, it’s pumpkin! Yay for fall!
1 lb whole wheat rotini (or penne or any pasta you like)
3 Tbl olive oil
1 onion, sliced and caramelized
2 Tbl flour
1/2 cup pumpkin puree
2 cups low sodium chicken stock
8 oz fat free ricotta cheese
2 cups reduced fat cheddar cheese, plus for for topping
1/2 cup parmesan cheese
Bring water to a boil and cook pasta according to directions on the box.
Preheat oven to 350 degrees.
In a large pot, combine caramelized onions and flour and cook over medium heat for 2 minutes, stirring constantly. Slowly pour in chicken stock and bring to a boil. Mixture should thicken. Add in pumpkin puree and ricotta cheese and whisk to combine. Remove from the heat and stir in cheddar and parmesan.
Pour cooked pasta into cheese sauce and stir to coat the pasta. Pour into a prepared baking dish and top with more cheddar. Cover with foil and bake in the oven for 20 minutes. Remove foil and turn the broiler on. Broil for 5-8 minutes or until top has browned.