Pumpkin Mac & Cheese for One
To make this dish even faster, use leftover cooked pasta, preferably whole grain, to make this meal in under 5 minutes.
- Yield
- 1 Serving
- Serving size
- 1 recipe
- Rating
- 3.64 of 5 (50 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 3/4 cup cooked pasta (in any shape)
- 1 1/2 tablespoons cheddar cheese soup (from can)
- 1/8 cup pumpkin purée
- 1 1/2 tablespoons milk, 1%
- 1 tablespoon cheese, low-fat
- 1 teaspoon deli mustard
Directions
- Wash hands with soap and water.
- Stir the "wet" ingredients (soup, pumpkin purée, milk, and mustard), and heat in microwave for 45 to 60 seconds; stir again until creamy.
- Add cooked pasta to cream and sprinkle cheese on top.
- Heat another 30 to 45 seconds or until cheese melts.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 228.04 |
| Total Fat | 3.6 g |
| Saturated Fat | 1.71 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 7.92 mg |
| Carbohydrates | 38.55 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 3.88 g |
| Added Sugars included | 0 g |
| Protein | 9.84 g |
| Calcium | 120 mg |
| Potassium | 183 mg |
| Sodium | 197.95 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 36 mg |
| Phosphorus | 154 mg |
| Selenium | 33 mg |
| Zinc | 1 mg |
| Vitamin A | 286 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 131 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 20 mg |
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Source
Recipe by: CSAAC (Community Services for Autistic Adults and Children)
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pumpkin-mac-cheese-one. Federal works are public domain in the United States.