Pumpkin High Protein Mac and Cheese
This decadent dish boasts of 24g protein and 10g of fiber in just 1 serving! Your average boxed mac & cheese or traditional recipe doesn't even come close to those numbers. Try this pumpkin mac & cheese recipe for a healthy take on a comfort food classic.
Ingredients
- 8 ounces Red lentil pasta dry
- 1 cup Cow's Milk whole; or milk of choice
- 2 tbsp Oat Flour see note below for quick DIY oat flour
- 1 tsp Garlic Powder
- 1½ tsp Dijon Mustard
- ¼ cup Parmesan Cheese grated
- 4 oz Cheddar Cheese shredded, about 1 cup
- 1 cup Pureed Pumpkin
- 1/2 tsp Salt or to taste
- 1/4 tsp ground Black Pepper or to taste
Instructions
- Bring a large pot of water to a boil and cook pasta as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
- Meanwhile, heat milk in a saucepan over medium heat. Once the milk is steaming, whisk in the oat flour until all clumps are gone.
- Add the remaining ingredients and whisk until thoroughly combined. Turn down to low heat and cook until the sauce has thickened, about 2-3 minutes.
- Pour the pumpkin sauce over the pasta and mix well. Serve with an additional source of protein. Divide into bowls and enjoy!
DIY Oat Flour
- Simply add rolled or quick oats to a blender & pulse until flour consistency.
Notes
Nutrition Facts (per serving):
- 381 calories
- 24g protein
- 15g fat
- 10g fiber
- Serving Size: One serving is approximately 1 1/2 cups.
- Storage: Refrigerate in an airtight container for up to five days.
- Additional Flavors: feel free to add chili flakes, hot sauce, paprika, cayenne, oregano and/or rosemary, as you like.
- For More Protein: Add cooked diced chicken or ground beef.
- To Make It Dairy Free: Swap in unsweetened, unflavored non-dairy milk, dairy free shredded cheese, and swap in nutritional yeast for the Parmesan