RECIPES: Creamy Mac N Cheese Featuring Pumpkin

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


1/2 cup         pumpkin, peeled, seeded, cut into half  inch cubes

1 cup              Vegetable broth, low sodium

1 1/2  cups  Skim milk

1/8 tsp.         Ground nutmeg

1/8 tsp.         Cayenne pepper

1 pkg.             Elbow macaroni, whole wheat or regular

1 cup              Cheddar cheese, shredded

4 tbsp.            Parmesan cheese, grated

1 tsp.              Olive oil

Olive oil cooking spray



Preheat oven  to 375 degrees F. Bring large pot of water to boil. Combine pumpkin, stock and  milk in medium saucepan; bring to boil. Reduce heat  to medium; simmer until squash is tender when  pierced with fork, about 10 min.

Remove  from heat.

Add noodles to boiling water;  cook according to package instructions. Mash contents of saucepan; stir in nutmeg, cayenne, and season with black  pepper. Stir to combine.

Drain pasta,  and transfer to large bowl; stir in squash mixture,  cheddar, and 2 tbsp. parmesan.

Coat a 9×9 inch casserole with cooking spray and  pour  in noodle mixture.

In small  bowl, combine breadcrumbs, remaining parmesan, and oil; sprinkle evenly over  noodles.

Cover with foil, and  bake for 20 min. Remove foil, and continue baking until lightly browned and crisp on top, 20 to 40 min. more.


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.