Cheddar Pumpkin Mac and Cheese

• Vegetarian

• Produce

  • 1 (15oz can Pumpkin puree

• Pasta & Grains

  • 1 16 ounce (1 lb bag Macaroni pasta

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/3 cup Panko bread crumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Cheddar cheese, sharp
  • 2 cups Milk

Found on trialandeater.com

Description

Ingredients

• 16 ounce (1 lb) bag of macaroni pasta
• 2 cups milk (I used 2%)
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1 (15oz) can of pumpkin puree
• salt and pepper, to taste
• 1/3 cup to 1/2 cup panko bread crumbs, if making into a casserole

Directions

• In a large pot, cook macaroni according to package instructions and drain.
• Meanwhile, in a medium pot add milk, butter and flour. Cook over medium heat for a few minutes while stirring until butter is melted and mixture is slightly thickened.
• Add cheddar cheese and pumpkin to milk mixture, and whisk until melted.
• Pour cheese mixture over the drained pasta and mix until evenly coated. Top with salt and pepper.
• Can serve as is at this point or proceed to casserole instructions.
• Pour desired amount of mac and cheese into a casserole dish (see notes) and top with panko. Bake at 400°F for about 20 minutes until bread crumbs are toasted. Option to finish cooking time with a few minutes under the broiler for extra browning, but be sure to keep an eye on it!

Nutrition