Description
Indulge in the ultimate comfort food with this Pumpkin Mac and Cheese recipe. Creamy and flavorful, this dish combines cheesy pasta with roasted veggies for a satisfying meal.
Ingredients
Scale
Pasta and Vegetables:
- 12 ounces elbow macaroni or pasta of choice
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup canned pumpkin purée
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat oven and roast veggies: Preheat oven to 400°F (200°C). Roast broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper until tender and browned.
- Cook pasta and make cheese sauce: Cook pasta; make a roux with butter and flour, then add milk, pumpkin, and seasonings. Stir in cheeses until smooth.
- Combine and serve: Toss cooked pasta and roasted veggies in the cheese sauce. Garnish with parsley and serve hot.
Notes
- You can use butternut squash purée instead of pumpkin.
- Add cayenne for heat or smoked gouda for a different flavor.
- For a baked version, top with breadcrumbs and extra cheese before baking at 375°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg
