Description
A cozy and comforting dish that combines creamy pumpkin puree with cheesy macaroni, perfect for autumn evenings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded cheese (cheddar or a blend)
- 2 cups milk
- 4 slices turkey bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup bread crumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni in boiling water according to package directions; drain and set aside.
- Combine the pumpkin puree, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl; mix well.
- Stir in the cooked macaroni, cheese, crumbled turkey bacon, and chopped spinach until evenly coated.
- Pour the mixture into a greased baking dish.
- Sprinkle bread crumbs on top if using.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Allow to cool slightly before serving.
Notes
You can customize the recipe with different cheeses, add more vegetables, or use gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg