Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

It’s finally that time of year when it’s Pumpkin everything and I’m starting with one of my favorite Fall recipes Pumpkin Mac and Cheese. By swapping out half the cheese and butter in a typical mac and cheese recipe I cut out a lot of fat and calories. Also pumpkin has fiber, potassium and vitamin C. If you have a picky eater like I do, it’s a great way to sneak in something healthy. Pumpkin has such a subtle flavor that you don’t even notice the difference in the mac and cheese. My kids love this and I don’t even tell them there’s pumpkin in it.

Pumpkin Mac and Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 8 servings
Ingredients
  • 5-6 cups cooked Rotini or Elbow pasta
  • ⅔ cup pumpkin puree
  • 1 cup shredded cheddar cheese
  • 2½ tbsp. butter
  • ½ tbsp. flour
  • ⅔ cup milk
  • ⅓ cup panko crumbs
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. pumpkin spice
Instructions
  1. In large pot melt butter on medium heat. Add flour and mix until dissolved. Pour in ¼ cup milk and stir until warm. Mix in pumpkin puree and remaining milk. Continue stirring until pumpkin puree is warm and add shredded cheddar cheese. Mix until cheese is melted and add salt, pepper and pumpkin spice. Take off heat. Spray oil or grease baking pan with butter and add cooked pasta. Pour cheese sauce over and mix. Sprinkle a little more cheddar cheese and panko crumbs on top. Bake for 375F degrees for 20 minutes. Cool 10 minutes before serving.

 

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