Pumpkin Macaroni and Cheese recipe
All Recipes Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Ingredients
- 2 cups elbow macaroni 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon ground mustard ½ teaspoon ground black pepper 1 pinch ground nutmeg 2 ¼ cups shredded Cheddar cheese 2 cups finely chopped broccoli 1 cup pumpkin puree ¼ cup dry bread crumbs
Nutrition Info
- 447.4 caloriescarbohydrate: 41.3 gcholesterol: 66.3 mgfat: 22.7 gfiber: 3.4 gprotein: 20.2 gsaturatedFat: 13.9 gservingSize: -sodium: 480.7 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Macaroni and Cheese
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.
Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.
Bake in the preheated oven until lightly browned, 25 to 30 minutes.