Healthier Stove-Top Mac and Cheese

a lighter version of comfort food, as published in the flint journal.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 12  ounces  medium whole wheat pasta shells
• 1  tablespoon olive oil
• 4  slices  about 2 ounces prosciutto, finely chopped
• 15  ounces pumpkin (NOT pumpkin pie filling) or 15  ounces  squash puree (NOT pumpkin pie filling)
• 4  ounces creme fraiche
• 1⁄2 teaspoon  hot sauce
• 1⁄4 teaspoon cumin
• 1⁄4 cup parmesan cheese
•  salt and pepper, to taste

Directions

1. Bring large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, in a medium saucepan over medium, heat the olive oil. Add the proscuitto and cook until just crisp, about 3 minutes. Add the pumpkin, creme fraiche, hot sauce, cumin and parmesan. Cook, stirring often, until hot.
3. Add the pasta to the sauce and toss well to coat. Season with salt and pepper and enjoy!