Pumpkin Mac N' Cheese
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308.2
- Total Fat: 14.7 g
- Cholesterol: 45.0 mg
- Sodium: 747.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.7 g
- Protein: 15.5 g
View full nutritional breakdown of Pumpkin Mac N' Cheese calories by ingredient
Introduction
This recipe was adapted from one in Conceive magazine and made entirely on the stovetop. The pumpkin flavor is mild but gives a great texture. This is wonderful with steamed broccoli. This recipe was adapted from one in Conceive magazine and made entirely on the stovetop. The pumpkin flavor is mild but gives a great texture. This is wonderful with steamed broccoli.Number of Servings: 8
Ingredients
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1/2 cup parmesan cheese, grated
2 cups canned pumpkin (a whole can)
1 can condensed cream of chicken soup
12 oz whole-wheat macaroni/elbow pasta
1 1/2 tbsp butter
1/2 cup onion, sweet, chopped fine
1 1/2 tbsp flour
1 cup whole milk
1 package (7 oz) gouda cheese, shredded (not smoked)
1/2 tsp salt (optional)
1/4 tsp nutmeg, ground
1/4 tsp black pepper
1/4 tsp cayenne pepper
Directions
Makes 8 servings
Combine pumpkin and soup into microwave-safe bowl and add about 1/2 cup of water to thin. Microwave a few minutes, stirring, until hot.
Meanwhile, boil pasta until al dente in salted and oiled water. Pour off into strainer.
Return pot to stove and melt butter, over medium heat, then add chopped onions and saute gently until translucent (but not browned). Sprinkle in flour and stir to combine, cooking about 3 more minutes. Add whole milk in a stream while stirring and boil gently until sauce begins to thicken, about 2 minutes. Add parmesan and shredded gouda and stir until all the cheese is melted. Add pasta back to pot and stir to coat with sauce. Add spices, then taste for salt and add if needed. Serve immediately with a steamed green vegetable.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHTBLUEG.
Combine pumpkin and soup into microwave-safe bowl and add about 1/2 cup of water to thin. Microwave a few minutes, stirring, until hot.
Meanwhile, boil pasta until al dente in salted and oiled water. Pour off into strainer.
Return pot to stove and melt butter, over medium heat, then add chopped onions and saute gently until translucent (but not browned). Sprinkle in flour and stir to combine, cooking about 3 more minutes. Add whole milk in a stream while stirring and boil gently until sauce begins to thicken, about 2 minutes. Add parmesan and shredded gouda and stir until all the cheese is melted. Add pasta back to pot and stir to coat with sauce. Add spices, then taste for salt and add if needed. Serve immediately with a steamed green vegetable.
Number of Servings: 8
Recipe submitted by SparkPeople user BRIGHTBLUEG.