Pumpkin Mac and Cheese
Ultra-creamy mac and cheese with pumpkin purée and warm spices, perfect as a fall side or Meatless Monday main.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop or Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin purée
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- 1/2 tsp paprika
- 1/2 cup panko breadcrumbs
- 1 tbsp chopped fresh sage
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux.
- Gradually add milk, stirring constantly until the mixture thickens.
- Stir in pumpkin purée, garlic powder, nutmeg, paprika, salt, and pepper.
- Add shredded cheese and stir until melted and smooth.
- Combine cheese sauce with cooked macaroni.
- For a baked version, transfer to a dish, top with panko and sage, and bake at 375°F for 15 minutes until golden.
Notes
- Use gluten-free pasta for a gluten-free meal.
- Add cooked bacon or roasted vegetables for extra flavor.
- Find more meal planning ideas on Pinterest.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
Find it online: https://kitchenuser.net/creamy-pumpkin-mac-and-cheese-recipe/