Mac ‘n’ cheese with pumpkin
Mac ‘n’ cheese with pumpkin is the delectable dish you never knew you needed in your life! Dive deep into this indulgent treat that’s got a healthy twist. We’re merging the creamy, cheesy goodness of classic mac ‘n’ cheese with the earthy, nutritious punch of pumpkin. A dish perfect for the chillier months or whenever you want to amp up your culinary game. Here’s how to whip it up!
Ingredients for Mac ‘n’ cheese with pumpkin
- 8 oz (227 grams) elbow macaroni
- 2 cups (450 grams) pumpkin puree (not pie filling)
- 2 cups (475 ml) milk
- 2 cups (225 grams) shredded cheddar cheese
- 1/4 cup (60 ml) unsalted butter
- 2 tablespoons (30 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2.5 grams) black pepper
- 1/2 teaspoon (2.5 grams) paprika
- 1/4 teaspoon (1.25 grams) ground nutmeg
Preparation & Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Serves: 4
Nutritional Facts Per Serving
- Calories: 480
- Protein: 19 grams
- Fat: 24 grams
- Carbohydrates: 48 grams
- Fiber: 5 grams
- Sugar: 8 grams
Instructions
- Begin by boiling water in a large pot and cook the elbow macaroni as per the instructions on the packet. Once cooked, drain and set aside.
- In a separate pot, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk consistently to create a roux. Continue whisking for around 2 minutes.
- Slowly pour the milk into the roux, continuing to whisk to prevent any lumps from forming.
- Add in the pumpkin puree and mix until it’s well combined.
- Once the mixture is smooth and slightly thickened, reduce the heat to low and stir in the shredded cheddar cheese.
- Season with salt, pepper, paprika, and ground nutmeg.
- Finally, fold in the cooked elbow macaroni, ensuring every nook and cranny is covered in the pumpkin-cheese sauce.
- Serve hot and enjoy your mac ‘n’ cheese with pumpkin!
Tips
- Always opt for pure pumpkin puree, not the pie filling variant. The latter is sweetened and spiced, which isn’t what we’re aiming for here.
- Feel free to add a sprinkle of breadcrumbs on top for a crunchy texture.
- If you’d like a creamier texture, you can add an additional 1/4 cup of milk to the sauce.
Serving Suggestions
- The mac ‘n’ cheese with pumpkin pairs brilliantly with a fresh green salad to add some crunch.
- Consider serving it with roasted vegetables for a wholesome, hearty meal.
- Sprinkle some toasted pumpkin seeds on top for an added crunch and burst of flavor.
- For those looking to spice things up, a drizzle of chili oil or a dash of hot sauce can elevate the dish to fiery heights!
Mac ‘n’ cheese with pumpkin is truly a dish that stands out. Not only does it encompass the warm, hearty flavors that everyone loves, but it also introduces a unique twist with pumpkin. Perfect for those at AH7 looking to maintain their health while indulging in a mouth-watering meal. Dive in and let your taste buds celebrate!
MAC ‘N’ CHEESE WITH PUMPKIN
Mac ‘n’ cheese with pumpkin is the delectable dish you never knew you needed in your life! Dive deep into this indulgent treat that’s got a healthy twist. We’re merging the creamy, cheesy goodness of classic mac ‘n’ cheese with the earthy, nutritious punch of pumpkin. A dish perfect for the chillier months or whenever you want to amp up your culinary game. Here’s how to whip it up!
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Nutritions
Nutrition Facts
MAC ‘N’ CHEESE WITH PUMPKIN
Amount per Serving
Calories
480
% Daily Value*
Fat
24
g
37
%
Carbohydrates
48
g
16
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 8 oz 227 grams elbow macaroni
- 2 cups 450 grams pumpkin puree (not pie filling)
- 2 cups 475 ml milk
- 2 cups 225 grams shredded cheddar cheese
- ¼ cup 60 ml unsalted butter
- 2 tablespoons 30 grams all-purpose flour
- 1 teaspoon 5 grams salt
- ½ teaspoon 2.5 grams black pepper
- ½ teaspoon 2.5 grams paprika
- ¼ teaspoon 1.25 grams ground nutmeg
Instructions
- Begin by boiling water in a large pot and cook the elbow macaroni as per the instructions on the packet. Once cooked, drain and set aside.
- In a separate pot, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk consistently to create a roux. Continue whisking for around 2 minutes.
- Slowly pour the milk into the roux, continuing to whisk to prevent any lumps from forming.
- Add in the pumpkin puree and mix until it’s well combined.
- Once the mixture is smooth and slightly thickened, reduce the heat to low and stir in the shredded cheddar cheese.
- Season with salt, pepper, paprika, and ground nutmeg.
- Finally, fold in the cooked elbow macaroni, ensuring every nook and cranny is covered in the pumpkin-cheese sauce.
- Serve hot and enjoy your mac ‘n’ cheese with pumpkin!
Notes
TIPS
- Always opt for pure pumpkin puree, not the pie filling variant. The latter is sweetened and spiced, which isn’t what we’re aiming for here.
- Feel free to add a sprinkle of breadcrumbs on top for a crunchy texture.
- If you’d like a creamier texture, you can add an additional 1/4 cup of milk to the sauce.
- The mac ‘n’ cheese with pumpkin pairs brilliantly with a fresh green salad to add some crunch.
- Consider serving it with roasted vegetables for a wholesome, hearty meal.
- Sprinkle some toasted pumpkin seeds on top for an added crunch and burst of flavor.
- For those looking to spice things up, a drizzle of chili oil or a dash of hot sauce can elevate the dish to fiery heights!
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