ONE POT PUMPKIN MAC AND CHEESE

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Servings: 4 servings Calories: 450kcal Ingredients 12 oz whole wheat pasta macaroni, fusilli, shells, penne, etc. 4 cups water 3 cloves garlic, grated 2 tbsp butter 2 tsp kosher salt 1 pinch red pepper flakes Pinch nutmeg 1 head cauliflower, cut into small florets or 4 cups frozen 1 cup butternut squash puree ½ cup grated Parmesan cheese Freshly ground black pepper to taste Directions:

Place the dry pasta in a 3-quart straight-sided skillet or Dutch oven. Add the water, garlic, butter, 2 teaspoons of salt, red pepper flakes, nutmeg, and a generous amount of black pepper and bring to a full boil uncovered over high heat. Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent it from sticking. Cook until al dente, about 9 to 10 minutes. Reduce heat to medium-low. Add the cauliflower, squash puree, and Parmesan cheese, stirring until smooth, creamy, and piping hot. Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.