Pumpkin Mac And Cheese
This easy pumpkin mac and cheese recipe is creamy, cheesy, and delicious healthy Fall comfort food!
Servings: 6 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 2 tsp minced garlic
- 1/2 tsp salt
- 2 tbsp salted butter (or see substitution note below)
- 1 1/3 cups milk of choice
- 1 cup shredded cheese or vegan cheese (or substitute 3/4 cup nutritional yeast)
- 8 oz uncooked pasta or grains or vegetables of choice
Instructions
- *Canned coconut milk or whole milk will yield the richest, creamiest mac and cheese. If you prefer to omit the butter or substitute it for oil, double the amount of salt in the recipe.To make pumpkin mac and cheese, heat all ingredients except the cheese and optional pasta in a medium saucepan. Once it starts to boil, turn the heat to low and stir in the cheese until fully melted. Taste, then add additional salt and a sprinkle of ground pepper if desired. If adding pasta, cook the macaroni or noodles according to box directions, then drain. Pour the pumpkin sauce over the cooked pasta or over roasted vegetables or anything else you wish. The recipe yields about three cups of pumpkin cheese sauce.View Nutrition Facts
Video
Notes
For dessert, make this popular Crustless Pumpkin Pie.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 54g | Protein: 18.8g | Fat: 7g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.7g | Sodium: 320mg | Potassium: 183mg | Fiber: 10.8g | Sugar: 3g | Vitamin A: 5250IU | Vitamin C: 42mg | Calcium: 192mg | Iron: 5mg