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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

prep:
10 mins
cook:
40 mins
total:
50 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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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/01/2018
Maybe if you're a mac 'n cheese master this will turn out well. But for me it wasn't anything to write home about. The roux takes way longer than indicated to thicken the bread crumbs take a little longer to brown (I had to turn on the broiler) and the pumpkin just doesn't come through. I added paprika cayenne and onion powder and would up the levels even more as an experiment for my next mac and cheese exploit. Read More