When searching the web for countless pumpkin ideas, I was pleasantly surprised by all the savory recipes I discovered! I guess I always saw pumpkin as more of a desert sort of thing... you know, because it's main claim to fame is the pumpkin pie and all. And since sweets isn't necessarily my thing (I do love baking them though!) I thought trying out a few savory recipes would be right up my alley. Oh and can I just say that this pumpkin mac and cheese is as delicious as it sounds! It's every bit as satisfying and comforting as the good ol' traditional mac and cheese should be and then some with a sweet hint of pumpkin that lingers on the taste buds. I may have been compelled to make this out of sheer desperation (hubs is out of town and I"m fending for myself) and if there was going to be one meal I didn't mind eating on repeat, I had a hunch this was going to be it!
The Lemon Bowl Recipe (which I adjusted), 6 servings
- 12 oz whole wheat elbows, cooked al dente
- 2 tbsp. all purpose flour
- 2 cups 2% milk
- 1 1/2 cups shredded sharp cheddar (2% reduced fat)
- 1 cup pumpkin puree (not pumpkin pie fill)
- 1 tbsp. dijon
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/3 cup plain yogurt (low fat)
- 2 tbsp. bread crumbs (I used Stacey's pita chips)
- 1/4 cup grated parmesan
- 1 tbsp. olive oil
- Preheat the oven to 450 degrees F. Spray the bottom and sides of a medium sized casserole dish with cooking spray, set aside.
- Place the cooked pasta in a large bowl and set aside.
- In a medium sauce pan, combine milk and flour, whisk continuously over medium heat until it begins to thicken (about 5-7 minutes).
- Stir in shredded cheese, pumpkin, dijon, garlic powder, salt, pepper, and nutmeg.Whisk until combined and the cheese has melted, the sauce will begin to thicken further (about 5 more minutes).
- Pour pumpkin cheese sauce over the cooked pasta and mix until evenly coated.
- Stir in plain yogurt, mixing well, and then pour into baking dish.
- Sprinkle the top with bread crumbs, parmesan cheese, and olive oil.
- Bake uncovered for 20-25 minutes or until the contents bubble and the top forms a nice crust and turns a nice golden brown... enjoy!
Check out some other amazing pumpkin based recipes on the Pumpkin Series!
***Today I am thankful for whatever genius combined these two favorites of mine... I'll survive hubs being gone after all***