Pumpkin Mac and Cheese
This homemade macaroni and cheese uses a can of pumpkin to give it a boost of fiber and a slightly earthy flavor. A seasonal treat rich in Vitamin A and fiber, it's perfect for potlucks or a cozy night in.
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Serves8 (1 cup each )
SWAP ScoreWhat's this?
Ingredients
- 1/2 pound elbow pasta (or a short pasta like penne or bowtie)
- 2 tablespoons butter
- 2 tablespoons all purpose-flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cup low fat milk
- 1 1/4 cup shredded cheddar cheese
- 2 cups canned pumpkin (or one 15 oz. can, not pumpkin pie filling)
- ½ cup soft bread crumbs
- 1 tablespoon olive oil
Directions
- Preheat oven to 350 degrees F.
- Cook pasta in a large pot following package directions, and drain it before it's completely cooked through (it will continue to cook in the oven). Add pasta back to the pot.
- Cheese Sauce: In a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper then add milk. Cook and stir over medium heat until slightly thickened and bubbly. Stir in 1 cup of cheese and the can of pumpkin until cheese is melted.
- Coat pasta with cheese sauce; mix thoroughly. Transfer pasta to an ungreased 8-inch (2-quart) square baking dish.
- In a small bowl combine breadcrumbs, ½ cup of cheese, and oil, sprinkle over pasta.
- Bake, uncovered, for 30 minutes or until bubbly and top is golden.
- Let stand 10 minutes before serving.
Recipe Tips
Add 1 tablespoon of dried herbs like sage, oregano, or basil to the bread crumbs.
Nutrition Facts
Pumpkin Mac and Cheese
Amount Per Serving
Calories 255
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 343mg
14%
Potassium 245mg
7%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
12%
Sugars 5g
Protein 10g
20%
Vitamin A
199%
Vitamin C
4%
Vitamin D0%
Calcium
17%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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