Pumpkin Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin mac and cheese enriched with Greek yogurt, topped with crispy bacon and caramelized onions. The warm spices and cheese make it comforting and flavorful. Serve as a main dish for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 ounces bacon (cooked (4–5 pieces)*)
- 3 teaspoons extra-virgin olive oil
- 2 cups yellow onion (thinly sliced (about 1 large))
- 1 can pumpkin purée ((15 ounces))
- 1 1/2 cups nonfat milk
- 1 cup low-sodium canned chicken stock ((if homemade, skim off fat))
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 13 ounces whole wheat elbow macaroni (or other short pasta, such as penne or rigatoni)
- 4 ounces extra-sharp cheddar cheese, (finely grated (about 1 cup))
- 1/3 cup 2% plain Greek yogurt ((I use Chobani))
- 1 ounce Parmesan cheese, (finely grated (about 1/4 cup), divided)
- 1/4 cup panko breadcrumbs
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 55m
- Sodium
- 1250mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 905mg
- Calcium
- 475mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.