Pumpkin Mac and Cheese
Ingredients
The pasta
-
13
ounces
whole wheat elbow macaroni
The sauce
-
1
can
pumpkin purée
-
1½
cups
nonfat milk
-
1
cup
low-sodium canned chicken stock
-
1
teaspoon
dry mustard
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
ground nutmeg
-
⅛
teaspoon
cayenne pepper
-
4
ounces
extra-sharp cheddar cheese
-
⅓
cup
2% plain Greek yogurt
-
1
ounce
Parmesan cheese
-
¼
cup
panko breadcrumbs
The toppings
-
2
teaspoons
extra-virgin olive oil
The extras
-
4-5
pieces
bacon
-
2
cups
yellow onion
Instructions
- Cook the bacon until crisp, then chop into pieces.
- Sauté the onions until they begin to soften, then reduce heat and caramelize them.
- In a saucepan, combine pumpkin, stock, and milk, then bring to a boil and simmer until thickened.
- Stir in mustard, salt, pepper, nutmeg, and cayenne into the sauce.
- Cook the pasta until al dente, then drain and combine with the pumpkin sauce, cheddar, Greek yogurt, caramelized onions, and bacon.
- Transfer the mixture to a baking dish, top with breadcrumbs, Parmesan, and olive oil.
- Cover and bake for 20 minutes, then uncover and bake until browned and crisp.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
19g
Total carbohydrates
63g
Total protein
24g
Sodium
20mg
Cholesterol
37mg
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