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Baked Pumpkin Roasted Red Pepper Mac 'n' Cheese
Flavorful roasted red peppers and creamy pumpkin take this ultimately cheesy baked roasted red pepper mac 'n' cheese to the next level! THE creamiest mac 'n' cheese ever.
Servings 6 servings
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup half and half cream
- 1 cup milk
- 3/4 cup pumpkin puree
- 1/4 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1-1/2 cups jarred sliced roasted red peppers
- 12 oz penne pasta, cooked according to package instructions
- Salt and pepper to taste
In a large skillet over medium heat, melt butter. Whisk in flour until completely smooth and let cook 1 minute until golden brown. Slowly whisk in half and half, milk, pumpkin, and cayenne until mixture is smooth. Bring to a simmer over medium heat until sauce is bubbly and thickened.
Remove sauce from heat and whisk in cheeses until melted. Add roasted red peppers and cooked pasta and stir until evenly combined. Season with salt and pepper to taste.
Bake mac 'n' cheese at 375F 15-20 minutes or until bubbly and golden brown. Serve hot and enjoy!
Serving: 6oz | Calories: 436kcal | Carbohydrates: 43g | Protein: 18.8g | Fat: 21.6g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 418mg | Potassium: 293mg | Fiber: 1.4g | Sugar: 4.4g | Calcium: 353mg | Iron: 3mg