Roasted Pumpkin Macaroni

Ingredients

• 2  ancho chiles stemmed seeded
• 0.3 cup cilantro leaves fresh chopped
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 14.5 oz macaroni & cheese dinner kraft
• 2 cups pumpkin cubed peeled (1 inch)
• 0.8 cup milk mozzarella cheese shredded 2% kraft

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 425F.
2. Toss pumpkin with dressing; spread onto bottom of foil-lined shallow pan.
3. Bake 20 min. or until pumpkin is tender, stirring after 10 min.
4. Meanwhile, place peppers in small bowl.
5. Add enough hot water to cover peppers; let stand 15 min. or until softened.
6. Remove peppers from liquid. Discard all but 1/2 cup liquid. Blend peppers and reserved liquid in blender until smooth.
7. Prepare Dinners in large saucepan as directed on package, using the Light Prep directions. Stir in pepper pure, pumpkin, mozzarella and cilantro.