Pumpkin Macaroni and Cheese Recipe
Here’s a pumpkin side dish that you can serve at a holiday dinner. This recipe can be halved for a smaller family meal. Once again my non-pumpkin eating sweetie gave this a thumbs-up too!
TIP: Add chopped ham or chicken and perhaps broccoli to make this a dinner casserole.
Ingredients
- 16 oz box elbow macaroni
- 2 cups canned pumpkin
- 2 cups buttermilk
- 1 8 oz package cream cheese
- 3 cups grateded cheddar cheese
- 1 cup grateded Swiss cheese
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
Directions
- Cook macaroni in salted water and drain.
- In a saucepan over medium heat blend cream cheese, pumpkin and buttermilk until smooth.
- Mix together grated cheeses in a bowl and reserve 1 cup.
- Add remaining cheeses and seasonings to saucepan. Stir until well blended.
- Remove saucepan from heat and stir in macaroni.
- Pour into a greased 9Ã13 pan and top with the reserved cheeses.
- Bake at 350 degrees for 30 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 227 | |
| Calories from Fat 67 | 30% |
| Total Fat 7.61g | 10% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 300mg | 13% |
| Potassium 219mg | 6% |
| Total Carbs 31.85g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.76g | 3% |
| Protein 7.54g | 12% |
