RUSH For Mac

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Killer instinct crack. Colder temperatures call for hearty, yet healthy comfort food, and this recipe for pumpkin mac and cheese delivers both. You can even add ground poultry or plant-based “meat” to transform it from a side dish to a main course. 50 cent hate it or love it free download.

Ranch

Ingredients

● 3 cups (9 oz) whole wheat penne pasta
● 1 tablespoon olive oil
● 1 yellow onion, finely chopped
● 2 garlic cloves, minced
● 1 can (15 oz) pumpkin puree
● 2 cups skim milk
● 1 teaspoon nutmeg
● ¼ teaspoon allspice
● ¼ teaspoon black pepper
● 2 cups shredded cheese

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Directions

1. Preheat the oven to 400°F. Cook the pasta to al dente according to the box instructions. Once cooked, drain and place pasta back in the pot.
2. Preheat a large skillet on medium heat, add olive oil. Add onion and garlic, sauté for 2-3 minutes, stirring occasionally.
3. Add pumpkin puree, milk, nutmeg, allspice, black pepper and cooked pasta to skillet. Stir until combined.
4. Pour half of the pasta mixture into a greased baking dish and sprinkle with half the cheese. Top with remaining mixture and sprinkle with remaining cheese.
5. Cover with foil and bake for 20-25 minutes or until the cheese on top is melted and the edges are golden brown.

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Nutritional info per serving (makes 8 servings)

RUSH For Mac

Serving size: ½ cup
● Calories: 215
● Fat: 6g
● Carbohydrates: 26g
○ Dietary Fiber: 5g
● Protein: 13g

Enjoy our lighter take on this popular comfort food. We've swapped half the pasta for cauliflower and subbed in Greek yogurt and skim milk for heavy cream, so you can enjoy the cheesy goodness of mac 'n' cheese with less calories, fat and carbs.

Mac

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/3 cup Panko breadcrumbs
  • 2 tablespoons chopped fresh parsley leaves
  • 1 cup uncooked elbow macaroni noodles or medium conchiglie ('shells'), depending on your preference
  • 2 cups cauliflower florets
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • ½ cup reduced-fat Greek yogurt
  • ¼ cup skim milk
  • ½ cup shredded gruyere cheese
  • ½ cup low sodium shredded sharp cheddar cheese
  • ¼ cup grated parmesan
For

Instructions

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  1. Preheat oven to 375 degrees F. Coat a 9-inch baking dish with nonstick spray.
  2. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring until toasted, about 3 minutes. Stir in parsley; set aside.
  3. In a large pot of boiling water, cook pasta according to package instructions. During the last 3 minutes of cooking time, add cauliflower and cook through; drain well.
  4. Heat remaining 1 tablespoon olive oil in the pot. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in pasta, cauliflower, yogurt, milk and cheeses, a handful at a time, until smooth. Add more milk as needed until desired consistency is reached.
  5. Spread pasta mixture into the prepared baking dish and top with Panko mixture
  6. Place into oven and bake until bubbly, about 12-15 minutes.
  7. Serve immediately.

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Nutrition Information

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Serving size: 1/2 cup (4 oz.)

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Amount Per Serving

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  • Calories: 173
  • Fat: 9g
    • Saturated Fat: 4g
  • Protein: 9g
  • Carbohydrate: 13g
    • Dietary fiber: 1g
  • Sodium: 107mg
  • Cholesterol: 19mg