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Pumpkin Mac and Cheese

made it | 2 reviews | photos

Recipe by: JEAN R

"Add nutrition to a favorite dish, use your leftover pumpkin, and make the kids happy all using the same recipe!"

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15 m servings 332 cals

Original recipe yields 3 servings

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1 cup elbow macaroni
1 cup pumpkin puree

1 tablespoon butter
1 cup shredded Cheddar cheese
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Directions

Prep
5 m
Cook
10 m
Ready In
15 m

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir pumpkin puree, butter, and cheese with the drained macaroni in a large bowl until the butter is melted and the noodles completely coated.

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Footnotes

Cook's Note:
Use your favorite type of cheese.

Nutrition Facts

Per Serving: 332 calories; 16.9 g fat; 30.6 g carbohydrates; 14.6 g protein; 50 mg cholesterol; 264 mg sodium. Full nutrition

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Reviews

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JoyTowardsBaking

2/1/2017

I didn't like the flavor of the pumpkin with cheese. Others may.. But it's not my flavor.. Sorry!

KStew

12/22/2017

It was best when I used a really flavorful cheese or had leftover ham to add. The first time I made it, I used a cheddar that had bacon in it.

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