RECIPES: Creamy Mac N Cheese Featuring Pumpkin

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INGREDIENTS

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

 

DIRECTIONS

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.