Description
A creamy, comforting dish that combines rich cheese with sweet pumpkin for a delightful autumn meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup canned pumpkin puree (100% pure)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup freshly grated parmesan cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
- 2. Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in flour until combined. Gradually pour in milk while whisking constantly until thickened.
- 3. Add Pumpkin and Spices: Stir in pumpkin puree, garlic powder, nutmeg, salt, and pepper. Mix well until heated through.
- 4. Incorporate Cheeses: Remove from heat and fold in cheddar and parmesan cheeses until melted and smooth.
- 5. Combine Pasta with Sauce: Add drained macaroni to the cheese sauce and stir until fully coated.
- 6. Serve It Up: Transfer to bowls or plates, garnish as desired, and enjoy warm with sides of your choice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
Keywords: For added flavor, consider mixing in cooked spinach or kale. Swap cheddar for gouda for a smoky twist. Store leftovers in an airtight container for up to three days; reheat with a splash of milk for creaminess.