Pumpkin Macaroni and Cheese - Lunch Version
8
Servings
16
Ingredients
0
Comments
This hearty macaroni and cheese side dish can also sub as a main dish for a delicious fall meal.
8
Servings
16
Ingredients
0
Comments
Ingredients
- 8 ounces Elbows
- 1 cup Reserved Pasta Water
- ¼ cups Butter
- 3 tablespoons Flour, All-Purpose
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- 2 ½ cups Skim Milk
- ½ cups Pumpkin, Canned
- 2 cups Cheddar Cheese, Shredded
- ¼ cups Swiss Cheese #1
- 1 teaspoon Brown Sugar
- 1 ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 2 tablespoons Olive Oil
- 1 cup Bread Crumbs
- 1 cup Swiss Cheese #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions.
- Reserve indicated amount of pasta water, then drain macaroni.
- Put macaroni back into pot and add reserved water. Set aside.
- Melt butter in a saucepan over medium heat.
- Gently whisk in flour, cinnamon and nutmeg until smooth.
- Whisk in milk.
- Bring to a boil, and reduce heat to simmer.
- Whisk in pumpkin and stir in cheddar cheese and swiss cheese #1.
- After cheese melts, add brown sugar, salt, and pepper.
- Pour sauce into pot with macaroni and reserved water.
- Mix well, then divide among indicated number of pans.
- Mix olive oil, bread crumbs and swiss cheese #2 in a small bowl.
- Top macaroni and cheese with topping.
- Bake at 350 degrees for 25 minutes, or until bubbly.