Pumpkin Macaroni and Cheese

8 Dec

by Green Gourmet K


Yes, that’s right – L and I have back-to-back dueling Mac and Cheese recipes this week.  I initially started making a lightened-up Mac and Cheese recipe, which substitutes cottage cheese for some of the egg and cheese that one would ordinarily use.  But because I have gone a little crazy with the canned pumpkin lately I surreptitiously stirred in some pumpkin when the Husband was not looking, and made a few other tweaks.  The Husband really liked this version of Mac and Cheese, and I did too, but things went south when I told him it had pumpkin in it.  He’s a bit of a Mac and Cheese purist.  I, on the other hand, like to sneak vegetables into things.  Lesson learned – next time I will not tell him.

The pumpkin gives this dish a wonderful golden hue and lends a creaminess that would otherwise be missing in a “lightened up” Mac and Cheese.  The pumpkin flavor is not overwhelming at all, it just adds a little extra something.  Canned pumpkin is a great ingredient in so many dishes and it’s readily available this time of year.  L and I will do a post later in the week on the benefits of eating pumpkin.

The secret ingredient.

Enjoy this Mac and Cheese without (as much) guilt!

This recipe also freezes well.

Pumpkin Macaroni and Cheese


1 box of macaroni
2 eggs
1/2 cup 1% milk
1 16 oz container of lowfat cottage cheese
1 package of shredded cheddar – or approximately 1.5 cups of cheese
1/4 cup Parmesan cheese
1/2 tsp nutmeg
1/2 tsp white ground pepper or whatever pepper you have
1 tsp kosher salt
1/2 cup pumpkin

While cooking your noodles, mix all the other ingredients in a large bowl, reserving 1/2 cup of cheddar for the top. Add the cooked noodles, mix thoroughly. Butter your pan, put the noodle mixture in the pan, top with remainder of the shredded cheese. Bake for about 30-45 minutes at 350. Start off with aluminum foil on top, take it off half way through so the cheese gets nice and toasty.

To print this recipe, visit: https://sites.google.com/site/greengourmetsprintablerecipes/green-gourmets-pumpkin-mac-and-cheese


4 Responses to “Pumpkin Macaroni and Cheese”

  1. Steve December 8, 2010 at 8:14 PM #

    This looks delicious! I can’t wait to try it! This blog is great, please keep the posts coming…

    • thegreengourmets December 9, 2010 at 8:09 AM #

      Thank you Steve! We have a few more pumpkin dishes to come this week, we hope you like them.


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