Description
A cozy and creamy mac and cheese that incorporates pumpkin for a nutritious twist.
Ingredients
Scale
- 8 oz dry pasta (elbows or shells)
- 1 cup plain canned pumpkin puree
- 3/4 cup milk (2% or unsweetened almond)
- 1/2 cup plain Greek yogurt (nonfat or 2%)
- 1 and 1/2 cups shredded sharp cheddar cheese
- 1/4 cup parmesan cheese (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: a pinch of smoked paprika or cayenne
- 1/2 cup panko crumbs
- 1 tbsp olive oil or melted light butter
- 2 tbsp parmesan cheese (for topping)
Instructions
- Boil your pasta in salted water and cook it just until tender. If you like super thick mac, save about 1/2 cup pasta water before draining.
- Whisk together pumpkin puree, milk, and your seasonings in a saucepan over medium-low heat until warm.
- Turn the heat to low and stir in the Greek yogurt, keeping it smooth.
- Add the shredded cheddar in small handfuls, stirring until melted, adding milk or reserved pasta water if too thick.
- Stir the cooked pasta into the sauce, adjusting salt and pepper to taste.
- Mix panko with olive oil and parmesan, then sprinkle it over the mac. Bake at 400°F for about 10 to 12 minutes. For extra color, broil for 1 to 2 minutes.
Notes
For added protein, consider stirring in shredded chicken or beans. To make it gluten-free, use gluten-free pasta and breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg