15 Ingredients
  • 12 oz elbow macaroni (I used Ronzoni Smart Taste Pasta)
  • 1 ½ cup low fat milk (1%)
  • 1 ¼ cup canned pumpkin
  • 2 ½ oz shredded low fat Cheddar- I used Cabot Sharp Light Cheddar
  • 1 ¼ oz shredded fontina cheese
  • 2 oz reduced-fat Neufchatel cream cheese
  • 1 tsp dry mustard
  • ¼ tsp cayenne pepper
  • ⅛ tsp nutmeg
  • ¾ tsp kosher salt
  • ¼ tsp pepper
  • ½ cup fresh whole wheat breadcrumbs (0.65 ounces)
  • 1 ½ tsp olive oil
  • ¼ tsp dried sage
  • ⅛ tsp salt
Nutrition
381
19% daily value
6 servings
                                       
                                            balanced, vegetarian
     

Fat

19% 12

Saturated

30% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

18% 53

Carbs (net)

- 49

Fiber

14% 4

Sugars

- 7

Sugars, added

- 0

Protein

31% 15

Cholesterol

11% 32

Sodium

19% 467

Calcium

23% 231

Magnesium

13% 56

Potassium

8% 361

Iron

10% 2

Zinc

17% 2

Phosphorus

40% 278

Vitamin A

57% 515

Vitamin C

2% 2

Thiamin (B1)

10% 0

Riboflavin (B2)

20% 0

Niacin (B3)

9% 1

Vitamin B6

12% 0

Folate equivalent (total)

7% 30

Folate (food)

- 25

Folic acid

- 3

Vitamin B12

22% 1

Vitamin D

239% 36

Vitamin E

6% 1

Vitamin K

9% 11

Sugar alcohols

- 0

Water

- 118
Comments
 
×