Pumpkin Mac & Cheese

You can never have too many American recipes, so give Pumpkin Mac & Cheese a try. This recipe serves 8 and costs $1.09 per serving. One serving contains 583 calories, 26g of protein, and 29g of fat. This recipe is liked by 124 foodies and cooks. A mixture of salt, nutmeg, panko breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. It is brought to you by The Blond Cook. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 71%, this dish is pretty good. Similar recipes are Panko Crusted Pumpkin and Goat Cheese Baked Mac and Cheese, Pumpkin Mac 'n' Cheese From 'Melt: The Art of Macaroni & Cheese, and Pumpkin Mac and Cheese.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/3 cup all purpose flour

1/4 cup butter (1/2 stick)

3/4 cups canned pumpkin puree

1 16 ounce package macaroni

3 cups milk

1/4 teaspoon nutmeg

1/3 cup panko breadcrumbs

1 teaspoon pepper

1 teaspoon salt

16 ounces shredded sharp cheddar cheese---reserve 1 cup for topping

Equipment:

sauce pan

oven

whisk

casserole dish

Cooking instruction summary:

Preheat oven to 375 degrees F. Cook macaroni according to package directions & drain. While macaroni is cooking, melt butter in a large saucepan over medium heat. Add flour and whisk until smooth. Add milk, bring to a simmer while whisking and whisk until thickened (about 4-5 minutes). Stir in pumpkin puree, salt, pepper & nutmeg. Slowly add cheese, one hand full at a time, stirring until cheese is melted and mixture is combined well (don't forget to reserve 1 cup of the cheese for topping). Remove from heat and add the cooked & drained macaroni to the cheese mixture. Stir to combine. Place macaroni in a 9x13 casserole dish. Top with the remaining 1 cup of shredded cheddar cheese & panko breadcrumbs. Bake (uncovered) for approximately 25-30 minutes, or until golden brown and sides are bubbly.

 

Step by step:


1. Preheat oven to 375 degrees F. Cook macaroni according to package directions & drain. While macaroni is cooking, melt butter in a large saucepan over medium heat.

2. Add flour and whisk until smooth.

3. Add milk, bring to a simmer while whisking and whisk until thickened (about 4-5 minutes). Stir in pumpkin puree, salt, pepper & nutmeg. Slowly add cheese, one hand full at a time, stirring until cheese is melted and mixture is combined well (don't forget to reserve 1 cup of the cheese for topping).

4. Remove from heat and add the cooked & drained macaroni to the cheese mixture. Stir to combine.

5. Place macaroni in a 9x13 casserole dish. Top with the remaining 1 cup of shredded cheddar cheese & panko breadcrumbs.

6. Bake (uncovered) for approximately 25-30 minutes, or until golden brown and sides are bubbly.


Nutrition Information:

Quickview
583k Calories
25g Protein
28g Total Fat
55g Carbs
13% Health Score
Limit These
Calories
583k
29%

Fat
28g
44%

  Saturated Fat
17g
110%

Carbohydrates
55g
18%

  Sugar
7g
8%

Cholesterol
83mg
28%

Sodium
755mg
33%

Get Enough Of These
Protein
25g
51%

Vitamin A
4469IU
89%

Selenium
49µg
71%

Calcium
538mg
54%

Phosphorus
494mg
49%

Manganese
0.66mg
33%

Vitamin B2
0.45mg
27%

Zinc
3mg
20%

Magnesium
63mg
16%

Vitamin B12
0.9µg
15%

Copper
0.25mg
12%

Vitamin B1
0.18mg
12%

Fiber
2g
11%

Vitamin D
1µg
11%

Potassium
365mg
10%

Iron
1mg
10%

Folate
40µg
10%

Vitamin B5
0.96mg
10%

Vitamin B6
0.17mg
9%

Vitamin B3
1mg
8%

Vitamin K
6µg
6%

Vitamin E
0.71mg
5%

Vitamin C
0.97mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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