Healthy Recipe

Ingredients:

• Cooking Spray  4 spray(s)
• Garlic  3 clove(s), minced
• Low Sodium Vegetable Broth  2 cup(s)
• 1% Low Fat Milk  1 cup(s)
• Kosher Salt  1 tsp
• Dry Mustard  1 tsp
• Uncooked Elbow Macaroni  10 oz
• Canned Pumpkin Puree  15 oz
• Reduced Fat Cheddar Cheese  ¾ cup(s), shredded, sharp variety

Instructions:

1. Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat.
2. Add the garlic and sauté for 1 minute.
3. Stir in the broth, milk, salt, mustard, and pasta. Bring contents to a boil.
4. Cover, reduce heat to medium-low, and cook, stirring occasionally, until the pasta is tender for approximately 10-12 minutes.
5. Uncover the pan. Stir in the pumpkin and ¼ cup water; cook until the sauce thickens, adding an additional ¼ cup water if needed.
6. Remove from the heat; add the cheese, stirring until it melts.
7. Serving size: 1 cup