Pumpkin Mac and Cheese
Ingredients
The base
-
2
tablespoons
unsalted butter
-
1 ½
teaspoons
pumpkin spice blend
-
1 ½
teaspoons
garlic powder
-
1 ½
teaspoons
onion powder
-
1
can (15 ounces)
pumpkin purée
-
1
pound
short-cut pasta
-
5
cups
water
-
1
teaspoon
fine salt
The cheese
-
4
ounces
cream cheese
-
8
ounces
shredded sharp cheddar cheese
-
½
cup (2 ounces)
finely grated Parmesan cheese
Instructions
- Melt the butter in a large pot over medium heat and add the spices, cooking until fragrant.
- Stir in the pumpkin and cook for a minute.
- Add the pasta, water, and salt, cover, and bring to a boil.
- Once boiling, remove the lid and cook for 8 minutes, stirring often.
- Do not drain the water; stir in the cream cheese and simmer until melted and pasta is al dente.
- Reduce heat, add cheddar and Parmesan, stirring until creamy.
- Season with salt to taste and serve with extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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