Pumpkin Mac & Cheese

5 from 1 vote

A creamy, healthy homemade Mac & Cheese that kids of all ages will love! Make this better-for-you macaroni and cheese dinner with a burst of Fall flavor using canned pumpkin puree and cheddar cheese for a bubbly good weeknight meal.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Dinner, Entrée, Lunch

Cuisine: American

Calories: 543

Ingredients Equipment Method Nutrition

Cook Mode

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Ingredients

US CustomaryMetric

1 pound gluten-free Rigatoni or other gluten-free pasta
2 tablespoons Butter
2 tablespoon gluten-free All-Purpose Flour
2 cups Milk 2% or low-fat
1 can Pumpkin Puree (15-ounce) about 2 cups
2 cups Wisconsin Sharp Cheddar Cheese grated
1 tablespoon Garlic & Herb Blend
½ teaspoon Salt
¼ teaspoon Parmesan cheese grated

Equipment

Saucepan
Strainer
Can Opener
Grater
Utensils (Measuring cups and spoons, whisk, rubber spatula)

Nutrition

Calories: 543kcalCarbohydrates: 54.9gProtein: 22.4gFat: 29.3gSaturated Fat: 16.2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 8.3gTrans Fat: 0.6gCholesterol: 81.1mgSodium: 731mgPotassium: 497.7mgFiber: 5.5gSugar: 10.5gVitamin A: 1258.7IUVitamin C: 9mgVitamin D: 0.7µgCalcium: 589.5mgIron: 2.4mg

Method

Prepare pasta according to the package directions. Drain and set aside.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk until smooth. Bring to a simmer (do not boil).
Whisk in pumpkin puree, cheddar cheese, and the garlic and herb blend. Stir frequently until the cheese is completely melted.
Gently fold in the cooked pasta — season with salt.
Serve with Parmesan cheese.

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