Pumpkin Mac and Cheese

• Ready in 1h 30m

• Serves 4

• 827 calories

• 95g carbs

The recipe Pumpkin Mac and Cheese can be made in roughly 1 hour and 30 minutes. This recipe serves 4. For $3.12 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One serving contains 828 calories, 46g of protein, and 32g of fat. A mixture of ground nutmeg, chicken stock, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from The Law Students Wife has 1247 fans. It works well as a main course. Several people really liked this American dish.

16 ingredients

1. 4 oz bacon
2. 1/4 tsps pepper
3. 15 oz pumpkin puree
4. tsps cayenne pepper
5. 1 cup cheddar cheese
6. 1 cup chicken stock
7. 1 tsp mustard
8. 3 tsps extra virgin olive oil
9. tsps ground nutmeg
10. 3/4 tsps kosher salt
11. 2 cups nonfat milk
12. 1/4 cups panko breadcrumbs
13. 1/4 cups parmesan cheese
14. cups greek yogurt
15. 13 oz elbow macaroni
16. 2 cups onion

Instructions

1. Place rack in center of oven and preheat to 375 degrees F. Line a large baking sheet with foil. Arrange bacon slices in a single layer on a flat oven-proof rack, then set the rack atop the prepared baking sheet.
2. Bake bacon for 20 minutes, until crispy. Once cooked, set bacon between two paper towels and pat dry. Once cool enough to handle, chop into rough pieces and set aside.Meanwhile in a large skillet, heat 2 teaspoons olive oil over medium high.
3. Add onions and sautee just beginning to soften, about 3 minutes. Reduce heat to medium low and continue to cook onions until caramelized and tender, stirring occasionally.
4. Let the onions cook for at least 10 additional minutes, or up to 30 minutes as you prepare the rest of the recipe.In a deep, wide saucepan, combine pumpkin, stock, and milk, then bring to a boil over medium-high heat. Reduce heat to medium and simmer until sauce thickens slightly, about 8 minutes.
5. Remove from heat, then stir in mustard, salt, pepper nutmeg, and cayenne.Meanwhile, bring a large pot of water to a boil.
6. Add noodles and 1 tablespoon kosher salt, then cook just until al dente according to package instructions.
7. Drain, then transfer noodles to a large bowl.
8. Pour pumpkin sauce over the top, then stir in the cheddar, Greek yogurt, and 2 tablespoons Parmesan. Fold in all of the caramelized onions and reserved bacon. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
9. Transfer the pumpkin noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and remaining 1 teaspoon olive oil.
10. Sprinkle the mixture evenly over the noodles. Cover dish with foil and bake 20 minutes.
11. Remove foil and continue baking until lightly browned and crisp on top, 30 to 35 minutes more.
12. Serve immediately.