Pumpkin Mac and Cheese
Packed with three types of cheese and pure pumpkin puree, this creamy stove-top Pumpkin Mac and Cheese comes together in less than 20 minutes for a quick and delicious meal that is sure to be a favorite for the whole family.
Servings 8 Servings
- 1 pound dried medium-shaped pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup pure pumpkin puree
- 1 teaspoon dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese plus more for serving
Bring a large pot of water to a boil. Add the pasta and cook until al dente, just tender. Drain and set aside.
While the pasta is cooking: In a large saucepan, melt butter over medium heat. Whisk in flour and continue to whisk until golden.
Slowly whisk in the milk until all the flour is absorbed and no lumps remain. Continue to whisk often until the milk thickens.
Reduce heat to low and stir in the pumpkin, dijon, salt, pepper, garlic powder, and onion powder.
Once the mixture begins to bubble, remove from heat. Slowly stir in handfuls of cheese until smooth. Fold in the drained pasta and serve immediately topped with additional grated Parmesan cheese.
Calories: 426kcal | Carbohydrates: 50g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 480mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5285IU | Vitamin C: 1.3mg | Calcium: 313mg | Iron: 1.5mg