Pumpkin Macaroni and Cheese recipe

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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 calories
carbohydrate: 41.3 g
cholesterol: 66.3 mg
fat: 22.7 g
fiber: 3.4 g
protein: 20.2 g
saturatedFat: 13.9 g
servingSize: -
sodium: 480.7 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until lightly browned, 25 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

Mac and cheese with pumpkin and broccoli? Yes!

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