Since I don't have the actual recipe that I used (I pretty much wing it when I make macaroni and cheese), I provided a recipe I found on Pinterest (shocker!). This recipe inspired me to go home and make this dish immediately! Here are some things I did differently from the recipe:
I omitted the cream cheese
I used half milk and half chicken broth
I used Parmesan and cheddar cheese
I added sage
I used butternut squash puree in place of pumpkin
I used Trader Joe's pre-cooked frozen pasta (which is how I had this meal done in around 20 minutes!)
I also served mine with a few dried cranberries sprinkled on top for a nice touch of sweetness
This recipe is so simple and delicious! If you like your macaroni and cheese a little less soupy, place the mixture in a greased baking dish and sprinkle with a handful of cheese. Bake at 375 for about 20-25 minutes, or until the top has browned and the edges are bubbling.
This dish pairs nicely with a spinach salad. We all know that spinach makes anything healthy, so you don't have to worry about carbs and fat since the spinach cancels that out! :)
The recipe can be found here.