Pasta and Pasta Sauce Recipes
Pumpkin Thyme Macaroni and Cheese
Enjoy a delicious, autumn twist on a classic favorite. Pumpkin Thyme Macaroni and Cheese provides over half a serving of vegetables per serving.
Ingredients
- 8 ounces (2 cups) elbow macaroni, prepared according to package directions
- 8 ounces (about 2 1/2 cups) grated Sharp Cheddar Cheese
- 5 tablespoons Challenge Butter, divided
- 1/8 teaspoon ground red pepper
- 1 cup chopped onion (1 medium)
- 3 tablespoons all-purpose flour
- 1 (15 ounce) can 100% pumpkin puree
- 1 1/2 cups milk
- 1 teaspoon salt
- 3/4 teaspoon chopped fresh thyme leaves (or 1/4 teaspoon dry whole leaves)
- 1/2 cup Panko style breadcrumbs
Instructions
- Heat oven to 350 degrees F. Butter a 9 inch square glass baking dish.
- Cook macaroni; drain and set aside.
- Grate cheese; reserve 1/2 cup for topping and set rest aside for sauce.
- Melt 3 tablespoons butter in 3 quart saucepan over medium heat. Add red pepper and onions. Sauté onions until limp and slightly brown.
- Blend in flour and cook an additional minute.
- Stir in pumpkin puree, milk, salt and thyme; cook until sauce thickens.
- Stir in 2 cups grated cheese.
- Combine sauce and prepared macaroni; place into prepared baking dish.
- Melt 2 tablespoons butter and combine with Panko bread crumbs; stir in 1/2 cup cheese. Sprinkle over top of macaroni mixture.
- Bake for 35 to 40 minutes or until surface has browned slightly and sauce begins to bubble.
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Challenge Home Economist