Baked Pumpkin Mac n Cheese

Brooke Bulloch, RD and mom

As we prepare for another winter, be sure to star this comfort food for that snowy, nose-in-a-book, Sunday afternoon. While pumpkin sounds like a misfit with mac n’ cheese, it creates the creamiest texture and adds nutrients like fibre, potassium, vitamin A, and folate. The cheddar cheese adds calcium, B12, and protein making this dish a well-rounded meal. Optional to serve with a side salad or steamed green vegetable.

Ingredients

2 cups macaroni, dried (regular or whole grain. A gluten free option could be substituted although I have not recipe tested with one)
2 tablespoons butter
1/4 cup all-purpose flour
1 cup 1% milk (add a little more if sauce seems too thick)
2 teaspoons Keens Mustard
2/3 cup canned 100% pure pumpkin puree
2 1/2 cups aged cheddar cheese, grated
1/8 teaspoon salt
Panko bread crumb to top

Directions

1) Cook the macaroni according to the package. Drain and rinse with cold water. Pour into a baking dish. Set aside.
2) In a medium saucepan over low-medium heat, melt the butter. Add the flour and stir constantly until smooth. Pour the milk in slowly while whisking. Add mustard, pumpkin, and salt. Stir occasionally while on medium heat until the sauce thickens (a few minutes).
3) Remove from heat and stir in the cheese, until melted.
4) Pour the noodles to a baking dish. Add the cheese sauce to the noodles and mix well. Optional to stop at this step and serve warm.
5) Top with Panko and bake in the oven at 375F for ~15 minutes, until golden brown.