Pumpkin Macaroni and Cheese

This macaroni and cheese is bright orange thanks to Cheddar cheese and pumpkin puree - a great way of sneaking nutritious squash into a weeknight favorite.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 447 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 2 cups milk
• 1 pinch ground nutmeg
• 1 cup pumpkin puree
• ½ teaspoon ground black pepper
• 1 teaspoon ground mustard
• 2 cups elbow macaroni
• ¼ cup dry bread crumbs
• 2 cups finely chopped broccoli
• 2 ¼ cups shredded Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 3

Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.

Step 4

Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.

Step 5

Bake in the preheated oven until lightly browned, 25 to 30 minutes.