Whole Wheat Spinach Mac n Cheese with Broiled Tomatoes

The pumpkin puree in the mac n cheese adds fiber, as well as body and color, so less cheese is needed
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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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8 ounces whole-grain medium shell pasta

4 plum tomatoes, halved lengthwise

2 tablespoons whole wheat breadcrumbs

1 teaspoon plus 1 tablespoon olive oil

1/2 teaspoon Italian seasoning

1 tablespoon all-purpose flour

1 clove garlic, minced

1/2 cup canned pumpkin puree

One 12-ounce can nonfat evaporated milk

1/2 cup reduced-fat shredded Cheddar

1/2 cup part-skim mozzarella

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper

4 cups baby spinach (about 3 ounces)

2 cups grapes


  1. Preheat the broiler to high.
  2. Bring a large pot of water to a boil. Add the shells and cook according to package directions. Drain, reserving some of the pasta water and set aside.
  3. Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes. Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning. Sprinkle over the tomatoes. Continue to broil until golden brown, about 1 minute.
  4. Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat. Add the flour and garlic, stirring until the flour turns light brown, about 1 minute. Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes. Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper. Stir until melted, about 1 minute.
  5. Add the spinach and stir until wilted, about 1 minute. Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired. Divide the mac n cheese, tomatoes and grapes among four plates.