Pumpkin Mac and Cheese…

...because Pumpkin Season isn’t just for October!


As the New York temperatures keep dropping, sweaters and warm food are on repeat. So, let’s talk mac and cheese for a bit. My little nephew Jake told me that he does not eat or like noodles with cheese, but I was determined to change his mind with this recipe.


Growing up I was hardcore into the mac and cheese in the blue box from Kraft, however now that I have been adulting for a while and can read ingredients I won’t touch the stuff. However, I still love macaroni and cheese, so I came up with an “adult-ish” recipe that is a lot healthier for you.

Adding pumpkin adds more vitamin A, C, E, and fiber to each bite, not to mention flavor! I use canned pumpkin in this recipe and made it with gluten-free pasta. You can use whatever pasta you have in your pantry and sub in real pumpkin if you want.

To even up the nutrition even more I added Delicata Squash and pumpkin seeds. You can also add any seasonal vegetables and spinach or kale if you prefer. Adams has a huge selection of local vegetables to pick from and don't forget to mention the code BODYBEWELL at checkout to receive $5 off your total purchase of $25 or more at any Adams location every day except after 5 pm on Wednesdays.


Pumpkin Mac and Cheese

Serves 8 / prep time 20 minutes


Ingredients


1 box dry pasta shells (Can use gluten-free or chickpea pasta if desired.)

3 tbsp. butter

¼ cup (gluten-free) flour

1 tsp. garlic powder

1 tsp. nutmeg

1tsp. dried thyme

2 cups unsweetened almond milk

1 can pumpkin puree

½ cup fresh parmesan for the top

2 cups sharp cheddar cheese – (I like to use a real block and grate it myself.)

Pumpkin seeds and roasted delicata squash to top.



Directions


1. Cook pasta. Set aside.

2. Melt butter in a pan and add flour and mix until thick.

3. Stir in everything else except cheese and pasta.

4. Mix in cheese and stir until melted. Add the pasta and mix all together and then transfer into a prepared baking dish.

5. Bake at 350 degrees for 20 minutes, or until everything is bubbling. Take out and add ½ cup of grated parmesan cheese on top and bake for another 5-10 minutes or until cheese is melted.

6. Eat!




 

Offer valid on purchases of $25 or more.

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Hi, thanks for stopping by!

I am a studio owner, Certified Pilates Teacher for over a decade, Holistic Nutrition professional, author & cool aunt who used to store my shoes in the oven and sweaters in my pantry. I have come a long way since then and you can too. Whatever your goals may be I want you to be able to live well and feel your best every day by doing Pilates and eating real food with Body Be Well. 

Chelsea

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