Pumpkin Mac and Cheese
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Unrated
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 30 mins
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Servings
4 – 6 servings
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Calories
500 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Pumpkin Mac and Cheese
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Healthy pumpkin mac and cheese made with Greek yogurt. PLUS bacon and caramelized onions make this the BEST pumpkin mac and cheese recipe!
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Ingredients
- 4 ounces Bacon cooked (4–5 pieces)*
- 3 teaspoons extra-virgin olive oil divided
- 2 cups yellow onion thinly sliced (about 1 large)
- 1 can pumpkin puree (15 ounces)
- 1 ½ cups nonfat milk
- 1 cup low-sodium canned chicken stock (if homemade, skim off fat)
- 1 teaspoon dry mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 13 ounces whole wheat elbow macaroni or other short pasta, such as penne or rigatoni
- 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- ⅓ cup 2% plain Greek Yogurt (I use Chobani)
- 1 ounce Parmesan cheese, finely grated (about 1/4 cup), divided
- ¼ cup panko breadcrumbs
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Instructions
- Cook the bacon until crisp (try one of my easy methods listed below). Once cool enough to handle, chop into rough pieces and set aside.
- Preheat the oven to 350 degrees F. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add onions and sauté just beginning to soften; about 3 minutes.
- Reduce heat to medium-low and continue to cook onions until caramelized and tender, stirring occasionally. 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.
- Remove from heat, then stir in mustard, salt, pepper nutmeg, and cayenne.
- Meanwhile, bring a large pot of water to a boil. Add noodles and 1 tablespoon kosher salt, then cook just until al dente according to package instructions. Drain, then transfer noodles to a large bowl. 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. Transfer the pumpkin noodle mixture to the dish. In a small bowl, combine breadcrumbs, the remaining 2 tablespoons Parmesan, and the remaining 1 teaspoon olive oil. Sprinkle the mixture evenly over the noodles.
- Cover dish with foil and bake for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top; 30 to 35 minutes more. Serve immediately.
Notes
- *Easy bacon cooking methods: Oven Baked Bacon or Air Fryer Bacon.
- TO STORE: Leftover pumpkin mac and cheese may be stored in a covered airtight container in the fridge for up to 3 days.
- TO REHEAT: Warm pumpkin mac and cheese in the microwave, covered, until steaming. Alternatively, you may rewarm the mac and cheese in a 350 degree F oven until heated through.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
500kcal
(25%)
Carbohydrates
63g
(21%)
Protein
24g
(48%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
37mg
(12%)
Potassium
571mg
(16%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
11401IU
(228%)
Vitamin C
7mg
(8%)
Calcium
343mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4– 6 servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 500kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Potassium | 571mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 11401IU | 228% |
| Vitamin C | 7mg | 8% |
| Calcium | 343mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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