Pumpkin Mac and Cheese

Mac 'n Cheese recipe

Colder temperatures call for hearty, yet healthy comfort food, and this recipe for pumpkin mac and cheese delivers both. You can even add ground poultry or plant-based “meat” to transform it from a side dish to a main course.


●    3 cups (9 oz) whole wheat penne pasta
●    1 tablespoon olive oil
●    1 yellow onion, finely chopped
●    2 garlic cloves, minced 
●    1 can (15 oz) pumpkin puree
●    2 cups skim milk
●    1 teaspoon nutmeg
●    ¼ teaspoon allspice
●    ¼ teaspoon black pepper
●    2 cups shredded cheese


1.    Preheat the oven to 400°F. Cook the pasta to al dente according to the box instructions. Once cooked, drain and place pasta back in the pot. 
2.    Preheat a large skillet on medium heat, add olive oil. Add onion and garlic, sauté for 2-3 minutes, stirring occasionally. 
3.    Add pumpkin puree, milk, nutmeg, allspice, black pepper and cooked pasta to skillet. Stir until combined. 
4.    Pour half of the pasta mixture into a greased baking dish and sprinkle with half the cheese. Top with remaining mixture and sprinkle with remaining cheese. 
5.    Cover with foil and bake for 20-25 minutes or until the cheese on top is melted and the edges are golden brown. 

Nutritional info per serving (makes 8 servings) 

Serving size: ½ cup
●    Calories: 215
●    Fat: 6g
●    Carbohydrates: 26g
      ○    Dietary Fiber: 5g
●    Protein: 13g

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