Pumpkin Mac & Cheese Recipe

Name: Pumpkin Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (16 Oz. Size) Of Your Favorite Pasta (I Used Leftover Whole Wheat Rotini Noodles And Quinoa Pasta Shells); 3 cups Chopped Broccoli Or More As Desired; 1 Tablespoon Olive Oil; 1 Tablespoon Whole Wheat Flour (or Gluten Free Alternative); 1- 1/2 cup Unsweetened Almond Milk; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Paprika; 1/2 teaspoons Onion Powder; 1 cup Canned Pumpkin (not Pumpkin Pie Mix); 1 cup Cheddar Cheese, Shredded (or Sub 6 Tablespoons Nutritional Yeast For The Cup Of Cheese); 3/4 cups Cheddar Cheese, Shredded, For Top

Servings: persons

1 box (16 Oz. Size) Of Your Favorite Pasta (I Used Leftover Whole Wheat Rotini Noodles And Quinoa Pasta Shells)
3 cups Chopped Broccoli Or More As Desired
1 Tablespoon Olive Oil
1 Tablespoon Whole Wheat Flour (or Gluten Free Alternative)
1- 1/2 cup Unsweetened Almond Milk
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Paprika
1/2 teaspoons Onion Powder
1 cup Canned Pumpkin (not Pumpkin Pie Mix)
1 cup Cheddar Cheese, Shredded (or Sub 6 Tablespoons Nutritional Yeast For The Cup Of Cheese)
3/4 cups Cheddar Cheese, Shredded, For Top

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1.
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Preheat your oven to 385 F.
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2.
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In a large pot, cook the pasta according to the directions on the box.
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Before you drain your pasta, add in your chopped broccoli and let it blanch for 2-3 minutes.
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Then strain the mixture in a colander and return it to the pot.
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3.
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In a large saucepan or frying pan on medium-high heat, warm the olive oil.
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Add in the flour and whisk until combined.
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Pour in the almond milk and whisk again to break down clumps.
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4.
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Add in the salt, black pepper, paprika and onion powder and bring the mixture to a boil.
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5.
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Once it begins boiling, reduce to a simmer and add the pumpkin and first amount of shredded cheddar cheese.
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Mix to combine and leave on low heat.
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Pour the pumpkin cheese sauce over the noodles and broccoli and stir until well incorporated.
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In a medium glass baking dish (I used 13X9) pour in the mixture.
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Bake for 10 minutes.
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8.
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Pull the dish out of the oven, top with the final amount of shredded cheddar cheese and bake for another 5 minutes until the cheese has melted.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box (16 Oz. Size) Of Your Favorite Pasta (I Used Leftover Whole Wheat Rotini Noodles And Quinoa Pasta Shells), 3 cups Chopped Broccoli Or More As Desired, 1 Tablespoon Olive Oil, 1 Tablespoon Whole Wheat Flour (or Gluten Free Alternative), and more.

Yes, Pumpkin Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Mac & Cheese

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