Three Cheese Pumpkin Macaroni and Cheese

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Three Cheese Pumpkin Macaroni and Cheese

Blogger Angie McGowan of Eclectic Recipes give a comfort-food classic a new twist in this veggie-rich mac and cheese.

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PREP TIME 30 Min
TOTAL TIME 30 Min
SERVINGS 4

2: cups uncooked elbow macaroni (8 oz)

1: bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts

1: can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: cup shredded Cheddar cheese (4 oz)

1/8: teaspoon ground nutmeg

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1 In 3-quart saucepan, cook macaroni as directed on package, adding frozen broccoli during last 3 to 5 minutes of cooking time; drain and return to saucepan.
2 Meanwhile, in 2-quart saucepan, heat cooking sauce and pumpkin to boiling over medium heat, stirring constantly with whisk. Reduce heat. Add cheese and nutmeg; stir until cheese is melted.
3 Add cheese sauce to macaroni and broccoli; toss to coat.

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Expert Tips

Any mild-flavor good melting cheese can be used instead of the Cheddar.

This recipe can easily be doubled; use a Dutch oven for cooking the macaroni and broccoli.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 11/16/2012 9:13:41 AM REPORT ABUSE morphiaflow said:

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Incredible! Only reason it's not a five is because it's just so amazing if you bake it at the end. I made a double batch then threw it in a 400 degree oven for 20 minutes with extra cheese and breadcrumbs on top. I used whole wheat pasta and whole wheat breadcrumbs to make us all feel like we were being healthy. ;-) Bon Appetit!

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