Easy Pumpkin Mac And Cheese Recipes

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EASY PUMPKIN MAC AND CHEESE



Easy Pumpkin Mac and Cheese image

Pumpkin, when added to macaroni and cheese, sneaks a hidden vegetable to your meal! The onion and garlic add some flavor, too! Additional seasonings may be added too.

Provided by sueb

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 8

13 ¼ ounces whole wheat spiral pasta
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, chopped
¼ cup whole wheat flour
2 cups soy milk
1 ½ cups pumpkin puree
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
  • Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 93.2 g, Cholesterol 58.8 mg, Fat 24.3 g, Fiber 11.7 g, Protein 30.3 g, SaturatedFat 12.7 g, Sodium 438.2 mg, Sugar 7.7 g

PUMPKIN MAC AND CHEESE



Pumpkin Mac and Cheese image

If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni or shells
1/4 cup all-purpose flour
2 cups half-and-half
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
One 15-ounce can pure pumpkin puree
16 ounces extra-sharp yellow Cheddar, grated (about 6 cups)
6 deli slices yellow Cheddar (about 5 ounces)

Steps:

  • Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
  • Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
  • If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
  • Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

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