Pumpkin Macaroni and Cheese
Ingredients
The pasta
-
12
ounces
short whole wheat pasta
The sauce
-
2
tbs
butter
-
2
tbs
white whole wheat flour
-
2
cups
whole milk
-
¾
cup
grated cheddar cheese
-
1½
cups
pumpkin puree
-
½
tsp
salt
-
⅓
cup
grated Parmesan or Romano cheese
Instructions
- Preheat the oven to 350°F and grease a large cast iron skillet.
- Boil the pasta according to the package instructions, then drain and set aside.
- In the skillet, melt the butter and add the flour, whisking together over medium heat for a few minutes.
- Gradually add the milk to the butter and flour mixture, whisking for about 5 minutes until it thickens.
- Remove the pan from the heat and stir in the cheddar cheese, pumpkin puree, and salt.
- Add the cooked pasta and stir to coat evenly, then sprinkle with grated Parmesan.
- Cover the skillet with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is browned.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
291
Total fat
10g
Total carbohydrates
40g
Total protein
13g
Sodium
335mg
Cholesterol
28mg
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