Who doesn’t love mac ‘n’ cheese? Smooth and creamy, this recipe blends three different cheeses for maximum flavor. Even better, it adds pumpkin — low in calories, high in fiber, rich in vitamin A, potassium, and antioxidants — to sneak some nutrients into this decadent feast.
Servings: 4
INGREDIENTS
2¼ c. pumpkin (or squash) chopped into 1-inch cubes
2 tbsp. oil
1 tsp. salt
1 tsp. pepper
1 tsp. dried sage
SAUCE
⅓ c. butter
⅓ c. flour
2½ c. milk
¼ tsp. ground nutmeg
1 tsp. garlic powder
1 tsp. pepper
2 c. cheddar cheese
¼ c. Parmesan cheese
2½ c. macaroni pasta, cooked
TOPPING
½ c. cheddar cheese
½ c. mozzarella cheese
¼ c. Parmesan cheese
PREPARATION
Preheat oven to 375°F.
Arrange the chopped pumpkin on a baking tray.
Drizzle the oil, salt, pepper, and sage over the pumpkin and toss to coat evenly.
Roast in the oven for 20 minutes.
Remove from oven. Once slightly cooled, put about ⅓ of the pumpkin in the blender, remove, then set aside.
Turn the oven up to 400°F.
In a large, ovenproof pan, melt the butter over medium-low heat.
Gradually mix in the flour to create a roux.
Slowly add the milk, a bit at a time, stirring well in between.
Continue to stir and cook the sauce an additional 5-10 minutes or until it is simmering and thickened.
Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
Stir in the blended pumpkin, the remaining whole pumpkin, and the macaroni. Mix until combined.
Top with the cheddar, mozzarella, and Parmesan.
Broil for 10 minutes at 400°F until the cheese is brown and bubbling.
Enjoy!
Recipe provided by Tasty.
