Easy Baked Pumpkin Mac And Cheese
This Easy Baked Pumpkin Mac And Cheese is a homemade recipe that brings the flavors of the fall with the addition of canned pumpkin. Delicious!
Servings: 8 servings
Calories: 508kcal
Ingredients
- 1 pound pasta farfalle, elbow, shells, etc
- 4 tablespoons butter unsalted
- ¼ cup all purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon mustard your choice
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin pure about half of a 15 oz can
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350F/180C.
- Butter or oil a 9x13-inch baking pan and set aside.
- Cook pasta according to the package instructions. Drain the water.
To make the sauce:
- In a large pan melt butter over medium heat. Whisk in the flour. Cook and stir until mixture is light brown, about 2-3 minutes.
- Slowly whisk in milk and heavy milk. Cook and stir until the mixture is smooth and thickens.
- Add the pumpkin pure, mustard, nutmeg, salt and pepper.
- Add 2 cups of cheese and stir until it melts. Reserve the rest.
- Add pasta to the sauce. Mix until well combined.
- Transfer to the baking pan and sprinkle with remaining cheese.
- Bake, uncovered, for about 25 minutes or until golden brown on top.
- Let stand 5-10 minutes before serving.
Nutrition
Serving: 1g | Calories: 508kcal | Carbohydrates: 51g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 455mg | Potassium: 308mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5589IU | Vitamin C: 1mg | Calcium: 339mg | Iron: 1mg
