Pumpkin Mac And Cheese With Greek Yogurt Wellplated Com

Get pumped: there’s a new mac and cheese recipe in town, and it’s everything you want (and more) in this famous comfort food classic.

It’s outrageously decadent, creamy, and delicious.Fits right in alongside a holiday spread of Sweet Potato Pie, Roasted Carrots, and Crockpot Wild Rice Stuffing.AND you can take a second (or third) helping because this luscious pasta happens to be made with healthier ingredients too.

This is pumpkin mac and cheese, and it’s going to be the star at your next holiday gathering or dinner party. While I can’t promote pumpkin mac and cheese (or Adult Mac and Cheese) as a health food per se, you will be hard-pressed to find another healthy mac and cheese recipe that tastes this rich, while actually being a reasonably healthier option (this Tuscan Chicken Mac and Cheese is a close second). We owe this cheesy miracle to two super ingredients: pumpkin puree and my favorite healthy cooking weapon, Greek yogurt.

The pumpkin puree adds fiber, iron, vitamin A, and a luscious, smooth texture.While the Greek yogurt adds guilt-free depth, body, and creaminess to the sauce (as Butternut Squash Mac and Cheese can attest!).

Fear not, cheese still represents here—a blend of sharp cheddar and Parmesan brings a big cheese taste that mellows the pumpkin flavor so it isn’t too overpowering (we’ll save the BIG pumpkin flavor for this Healthy Pumpkin Bread). This is macaroni and cheese after all.

How to Make Pumpkin Mac and Cheese

Tender pasta cooked in a velvety smooth homemade pumpkin cheddar sauce is speckled with caramelized onions, crisp smoky bacon, and a touch of spice before being finished with a crunchy Parmesan-panko topping.

The Ingredients

Macaroni. Classic elbow macaroni is my go-to pasta style for this healthy pumpkin mac and cheese. I typically opt for whole wheat pasta to sneak in some whole grains too.

Pumpkin Puree. Rich in fiber, vitamin A, and other nutritious vitamins, minerals and antioxidants, pumpkin turns everyday mac and cheese into a superfood (I love it for this Alfredo-style Pumpkin Pasta Sauce too).Bacon. Even healthy mac and cheese needs a liiiiittle bacon. You can of course omit it if you want to trim the fat and calories further.Onion. Sweet caramelized onions complement the sweetness of the pumpkin and the smokiness of the crisp bacon.

Low-fat Milk + Chicken Broth. Makes the sauce creamy without feeling heavy.Greek Yogurt. My secret ingredient for making a “healthy” mac and cheese that’s lower in fat and calories while still tasting rich and creamy, just like in this classic Instant Pot Mac and Cheese.

Spices. A blend of mustard powder, nutmeg, and cayenne gives the sauce depth of flavor.Cheddar Cheese. I recommend using sharp cheddar for max flavor impact. You don’t need as much to create a bold, cheesy taste.Parmesan Cheese. Tastes heavenly when sprinkled on top and toasted in the oven with the panko.

Panko Breadcrumbs. Creates an insanely crunchy crust that blankets the cheesy, pumpkin pasta as it bakes in the oven.

The Directions

Storage Tips

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.

Recommended Tools to Make this Recipe

Pasta Pot. Makes it easy to boil and drain your perfectly cooked al dente pasta.Casserole Dish. This beautiful Le Creuset dish will be the centerpiece on your table.Mixing Bowls. This durable, everyday set of dishwasher-safe glass mixing bowls should be in everyone’s kitchen.

Substitute the milk for your favorite dairy-free milk.Swap the Greek yogurt for either soy, almond, or coconut milk yogurt.Opt for cheddar-style vegan cheese shreds.Choose vegetable stock instead of chicken stock. Omit the bacon or fold in a vegan bacon of your choice.

Grate your cheese, cook your bacon, caramelize the onions, and toss together your breadcrumb mixture up to 1 day ahead. Store in individual containers in the refrigerator.Precook the macaroni up to 1 day ahead. Drain, drizzle with a little olive oil (prevents the noodles from sticking together), and then store in an airtight container in the fridge until ready to use.Prepare the sauce as directed, let cool completely, then store in an airtight container in the fridge up to 1 day ahead.When ready to cook, fold together the cooked pasta, pumpkin sauce, cheese, onions, and bacon. Then transfer to a casserole dish and top with breadcrumbs. Bake as directed.