Healthier Pumpkin Mac and Cheese

Who doesn’t love Mac and Cheese?  Not only does it scream comfort cold weather food but lets be honest… everyone eats Mac and Cheese ALL. THE. TIME.  However, with all the heavy cream and cups and cups of cheese it does not do the body good.  We wanted to come up with a healthy version of America’s Favorite Pasta but not sacrifice the decadent and richness that we all love about Mac and Cheese.  The pumpkin/squash will substitute most of the cheese while ensuring a rich creamer texture and Almond Milk will take the place of heavy cream. Better for your heart and cut down Calories significantly.  Add in a couple of scoops of collagen to help keep your skin hydrated from brisk winter air we think this can be a winning dish all year round.

Ingredients

2 cloves minced garlic

1 Tablespoons of Flour

2 Tablespoons of Butter or butter substitute

2 Tablespoons of Olive Oil

½ tsp paprika

1 can of pumpkin puree/ butternut squash puree

2 cup of unsweetened almond milk

½ cup of whole milk (optional) or substitute with almond milk

1 cup of grated parmesan cheese or cheese substitute

1 package of favorite short pasta

2 Tablespoons Vibrant Collagen Peptides

1 Tablespoon Garlic Salt

Salt and pepper

Directions:

Cook pasta according to directions

In a large skillet pan, heat butter, oil and garlic until garlic is soft (few min)

Add flour and stir for a few min cooking out the flour taste

Add in milk and whisk until smooth

Add in pumpkin puree, garlic salt and collagen peptides

Add pasta in the mixture and add half the parmesan cheese mix until combined

Transfer pasta mixture to an oven safe dish and add remaining cheese over the top

Bake at 350 degrees until the top becomes golden brown