Description
A delicious and creamy pumpkin mac and cheese recipe perfect for fall.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, combine pumpkin puree, milk, garlic powder, onion powder, nutmeg, salt, and pepper over medium heat.
- Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and mix until well combined.
- Serve warm, garnished with additional cheese if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This dish can be baked for a crispy top; just transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg