Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Mac and cheese with pumpkin and broccoli? Yes!

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.

  • Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.

  • Bake in the preheated oven until lightly browned, 25 to 30 minutes.

Nutrition Facts

447 calories; protein 20.2g; carbohydrates 41.3g; fat 22.7g; cholesterol 66.3mg; sodium 480.7mg. Full Nutrition
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