Recipe: Pumpkin Macaroni & Cheese

Ingredients

Preheat the oven to 400°F and spray a 9×13-inch baking pan with cooking spray.
Boil salted water in a large pot and cook the pasta until al dente, then drain and return it to the pot.
In a separate bowl, whisk together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper, and cayenne until combined.
Pour the evaporated milk mixture into the pot with the pasta and stir until combined, cooking over medium-high heat for about 3-4 minutes until the sauce thickens.
Remove from heat and stir in about 12 oz. of the shredded cheese and the Parmesan until melted.
If baking, pour half of the pasta into the prepared baking pan, sprinkle with half of the remaining cheese, layer the rest of the pasta, and top with the remaining cheese and breadcrumbs.
Bake for 20-25 minutes until the cheese is bubbling and the breadcrumbs are toasted, then serve immediately.

Servings

6-8

Calories

350

Total fat

15g

Total carbohydrates

40g

Total protein

20g

Sodium

600mg

Cholesterol

200mg