Baked Pumpkin Macaroni and Cheese Recipe
Ingredients
- 8 ounce – macaroni pasta, dry
- 1 cup – pumpkin, canned
- 1 cup – milk
- 1/2 cup – Greek yogurt, plain
- 8 ounce – cheddar cheese
- 2 ounce – Parmesan cheese
- 2 tablespoon – flour, all-purpose
- 1 teaspoon – mustard, ground
- 1/2 teaspoon – onion powder
- 1/4 teaspoon – sage, ground
- 1/4 teaspoon – garlic powder
- 1/4 teaspoon – salt
- 1/4 teaspoon – black pepper, ground
Method
Step 1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set
Step 2. Cook noodles until very al dente (only about 5 minutes). Drain but do not
Step 3. Add the pumpkin, milk, and yogurt to the prepared baking
Step 4. In a separate bowl, toss the grated cheddar and Parmesan with the flour and seasonings.
Step 5. Add to the baking dish, and stir well. Add the noodles, and stir gently to combine. Bake for 30-35 minutes.
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Recipe Info
Tip: Pumpkin was added in order to add some creaminess and vitamins! Pumpkin is used in place of fats in some baking, so why not also use it in macaroni and cheese!? Plus, the colour is totally perfect and sneaks the veggie in nicely.
We considered adding additional veggies, such as spinach, shredded carrots, mushrooms, etc. In the end, we decided to keep a basic recipe because sometimes you just need straight up macaroni and cheese! Feel free to add the vegetables that work best for your family, just make sure to wilt the spinach or sauté the mushrooms a little first.
We considered adding additional veggies, such as spinach, shredded carrots, mushrooms, etc. In the end, we decided to keep a basic recipe because sometimes you just need straight up macaroni and cheese! Feel free to add the vegetables that work best for your family, just make sure to wilt the spinach or sauté the mushrooms a little first.