Weight Watcher's Macaroni and Cheese

 Shh... the secret ingredient to this creamy macaroni and cheese is some canned pumpkin!  My kids probably wouldn't have even tried this recipe if I had told them what was in it but they all gobbed it right up.  

After they had already told me how much they liked it, I admitted to adding the pumpkin in and they all pretty much shrugged their shoulders and told me they couldn't taste it.  I love sneaking in extra vegetables to their diet.  

Even on the new PersonalPoints plan this meal is just 4 points for me!  I typically serve it with a large salad or some steamed broccoli.

Ingredients: Makes 8 servings

1 16 ounce box Barilla whole grain 100% whole wheat elbows

1 container Laughing Cow creamy light swiss spreadable cheese (all 8 wedges)

1 cup (8 ounces) unsweetened almond milk

1 cup fat free shredded cheddar cheese

1 cup Monterey Jack cheese

1 cup Libby's Pure Pumpkin canned pumpkin 

1 tsp. garlic salt

1 tsp. Italian seasoning

1 Tablespoon Brummel & Brown yogurt spread

1/4 cup Italian style bread crumbs 

In a large pot boil water and cook pasta according to package directions.

While water is heating/ pasta is cooking: use a small sauce pan and combine all three cheeses with the milk.  Over medium heat melt the cheeses into the milk and then stir in the pumpkin. Add in garlic salt and Italian seasoning (in these photos I added the seasonings in with the milk and cheese-- it really doesn't matter).   Just make sure to stir frequently so no cheese sticks to the bottom of the pan and keep heating until you have a nice smooth cheese sauce. 

In a separate container melt the yogurt spread and mix with the breadcrumbs; set aside for later.

When pasta is done you want to set aside a cup or so of the cooking water just in case you need to thin out the cheese mixture.  Combine the cooked and drained pasta with the cheese sauce and add in some pasta water if it's needed.  I used probably a 1/2 cup of water to get the consistency I liked.

Then spread the macaroni and cheese into a 13 x 9 baking dish that has been sprayed with non stick cooking spray.  Top with breadcrumb mixture.

Bake in a 350 degree oven until browned and bubbly; for us this was about 15 minutes. 

It is so good!

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