Pumpkin macaroni and cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Elbow macaroni; cooked |
| 2½ | cup | Pumpkin puree |
| ¼ | cup | Parmesan or cheddar cheese |
| 1½ | cup | Chopped cooked Swiss chard |
| 1½ | teaspoon | Thyme |
| 5 | ounces | Diced procuitto; duck confit, ham, |
| ; bacon - whatever | ||
| ; flavor you desire | ||
| ⅓ | cup | Bread crumbs |
Directions
Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread ½ cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425 degree oven for about 20 minutes (longer if ingredients are cold when combined).
Converted by MC_Buster.
Per serving: 2041 Calories (kcal); 11g Total Fat; (4% calories from fat); 69g Protein; 416g Carbohydrate; 0mg Cholesterol; 374mg Sodium Food Exchanges: 24 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INJ098 Converted by MM_Buster v2.0n.
Related recipes
- Baked macaroni & cheese
- Baked macaroni and cheese
- Budget macaroni and cheese
- Classic macaroni and cheese
- Easy macaroni and cheese
- Greek macaroni & cheese
- Greek macaroni and cheese
- Italian macaroni and cheese
- Light macaroni and cheese
- Macaroni & cheese
- Macaroni and cheese
- Pumpkin casserole
- Pumpkin cheese pie
- Pumpkin cheese soup
- Pumpkin fettucine
- Pumpkin pasta^
- Quick macaroni & cheese
- Quick macaroni and cheese
- Tomato macaroni and cheese
- Traditional macaroni and cheese