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Pumpkin Mac and Cheese


"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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  • Prep

  • Cook

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  1. 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.
  2. Stir pumpkin puree, butter, and cheese with the drained macaroni in a large bowl until the butter is melted and the noodles completely coated.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I didn't like the flavor of the pumpkin with cheese. Others may.. But it's not my flavor.. Sorry!

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.