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+ servings
pumpkin mac and cheese

Pumpkin Mac and Cheese

Hollie Schultz
A healthier spin on traditional mac and cheese that your kids will love.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 10 servings
Calories 440 kcal

Ingredients
  

  • 1 lb whole wheat pasta penne
  • 6 tbsp butter unsalted
  • 2 2/3 tbsp flour
  • 2 2/3 cup milk
  • 1 cup pumpkin puree
  • 1 1/3 cup Colby/Monterey Jack Cheese shredded
  • 1 1/3 cup sharp cheddar cheese shredded
  • 2/3 cup parmesan cheese grated
  • 1/3 tsp salt
  • 1/4 tsp pepper
  • 1 cup panko breadcrumbs

Instructions
 

  • Preheat oven to 375F. Grease a 13×9-inch baking pan.
  • Cook the pasta in salted water according to package directions. Drain.
  • Meanwhile, melt 3 tbsp. of butter in a saucepan over medium heat. Whisk in the flour.
  • Slowly whisk in the milk; cook until thick.
  • Add the pumpkin purée and mix well. Remove from heat.
  •  Add cheeses, salt, and black pepper.
  • Combine the sauce with the pasta. Pour into the baking pan.
  • Melt the remaining 3 tbsp. of  butter in a saucepan and toss in the breadcrumbs.
  • Top the macaroni with the breadcrumbs.
  • Bake uncovered for 30 minutes, until golden and bubbly.

Nutrition

Calories: 440kcalCarbohydrates: 46gProtein: 20gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 436mgPotassium: 284mgFiber: 1gSugar: 5gVitamin A: 4447IUVitamin C: 1mgCalcium: 412mgIron: 3mg
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