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Serving baked mac and cheese
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4.56 stars average

Healthy Baked Mac and Cheese with Pumpkin

A healthy twist on the comfort food classic, your entire family will love this baked mac and cheese with pumpkin.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 366kcal
Author Liz Della Croce

Ingredients

  • 12 ounces whole wheat elbows cooked al dente
  • 1 tablespoon butter unsalted
  • 2 tablespoons flour
  • 2 cups milk any type
  • 1 ½ cups shredded sharp cheddar 2% reduced fat
  • 1 cup pure pumpkin
  • 1 tablespoon dijon
  • 1 clove garlic grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon nutmeg
  • ⅓ cup plain yogurt low fat
  • 2 tablespoons bread crumbs
  • ¼ cup grated parmesan
  • 1 tablespoon extra virgin olive oil
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 450 degrees and have a medium-sized casserole dish ready. Place prepared pasta in a large bowl and set aside.
  • Melt butter in a medium sauce pot and gently whisk in flour. Slowly pour in milk and continuously whisk over medium heat until it begins to thicken, about 5-7 minutes. Stir in shredded cheese, pumpkin, grated garlic, salt, pepper, and nutmeg. Whisk mixture until cheese is melted and sauce thickens even further, about 5 more minutes.
  • Pour pumpkin cheese sauce over the pasta in the bowl and mix until pasta is evenly coated. Stir in plain yogurt and Dijon, then pour entire mixture into baking dish.
  • Sprinkle bread crumbs, parmesan, and olive oil evenly on top of the pasta then bake uncovered for 20-25 minutes until the contents bubble and the top forms a nice crust.

Nutrition

Calories: 366kcal | Carbohydrates: 54.5g | Protein: 18.3g | Fat: 8.7g | Saturated Fat: 4g | Polyunsaturated Fat: 4.7g | Cholesterol: 21mg | Sodium: 594mg | Fiber: 5g | Sugar: 2.5g