Recipe: Creamy Pumpkin Macaroni and Cheese
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Recipe: Creamy Pumpkin Macaroni and Cheese
Pumpkin (a type of squash) is a popular produce during fall. While it is often used to make jack o’ lanterns for Halloween, pumpkin seeds make a fantastic nutritious snack! This season, also give pumpkin a try in the classic comfort food staple: macaroni and cheese!
Ingredients
- 1 Box (16 oz.) elbow pasta (whole wheat, if possible)
- 3 tbsp. salted butter
- 3 tbsp. flour
- 2 cups 1% or non-fat milk
- 1 tsp. mustard
- 11/4 cups pumpkin puree (canned or fresh)
- 2 cups shredded cheddar cheese
- 1 tsp. pepper
- Pinch of salt
- ¼ tsp. nutmeg
Directions
- Preheat oven to 350*
- Cook pasta according to package. Begin to prepare sauce while pasta is cooking. Once pasta is finished, drain and set aside.
- For cheese sauce, melt butter and add flour.
- Allow to cook over medium heat for about 2 minutes.
- Add milk to butter and flour mix and allow to heat back up to a simmer.
- Simmer for about 4-5 minutes, until milk mixture coats the back of a spoon.
- Add seasonings and pumpkin to milk mixture and stir.
- Add the cheese reserving a handful for the topping and stir occasionally until melted and then mix in pasta.
- Pour into a lightly greased 9x13” baking pan, top with remaining cheese.
- Bake 20-25 minutes until top is golden brown.
Recipe compliments of South Dakota University Extension
Video directions
by South Dakota University Extension
A recipe video for making Creamy Pumpkin Macaroni and Cheese: youtube.com/watch?v=oP4VfkvP4dU
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.