This Baked Macaroni and Cheese with Pumpkin is just 89 calories per 1/2 cup… making it a healthy side dish!
It also means you can have 4 servings (2 cups) of this creamy Mac and cheese recipe for just 356 calories. Making it a great “take to work” lunch or vegetarian pasta dinner!
No matter how to choose to serve this pumpkin Mac and cheese recipe, as a side dish or main course, you’ll love the Fall flavors and the cheesy goodness.
You can easily make this pumpkin Mac and cheese gluten free as well, by choosing a gluten free pasta.
This Baked Macaroni and Cheese with Pumpkin is just 89 calories per 1/2 cup (side dish size), or 356 calories for 2 cups (main course size)!
Baked Macaroni and Cheese with Pumpkin
This article will supply you with everything you’ll need to make baked Mac and cheese with pumpkin.
From a shopping list, to a printable recipe card. You’ll find low calorie tips for making baked macaroni and cheese recipes, a nutrition label and more.
To make this pumpkin Mac and cheese recipe easy, we’ve supplied you with the following sections…
What You’ll Find in this Article:
- Pumpkin Mac and Cheese Ingredients (shopping list!)
- How to Make Mac and Cheese with Pumpkin
- Baked Macaroni and Cheese with Pumpkin (recipe card!)
- Nutrition and Calories in Mac and Cheese Pumpkin Recipes
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this pumpkin Mac n cheese recipe to Pintrest so it is safely stored for you.
Up next, ingredients for pumpkin Mac and cheese homemade recipes…
Pumpkin Mac and Cheese Ingredients
It’s easy to make a low calorie mac and cheese recipe.
You can use these healthy tips in all your favorite Mac and cheese baked recipes…
Low Calorie Tips for Making Homemade Mac and Cheese:
- Olive Oil Spray... save 100’s of calories and lots of fat by using a fine spray and not a heavy drizzle of oil.
- Lots of Veggies… in this recipe we used 2 cups of veggies. The combination of pumpkin and broccoli is so perfect. but you can use any veggies you like.
- Almond Milk… save 100’s of calories by using almond milk. As a bonus, it’s also metabolism boosting. (Note: just make sure to use unsweetened almond milk).
- Sharp Cheese… the sharper the better! Sharp cheese has more flavor, therefore you don’t need as much to get all the cheesy flavor. This helps you save lots of calories!
Shopping List for Pumpkin Mac and Cheese Recipes:
- Pumpkin
- Broccoli
- Olive Oil Spray
- Small shell pasta (or gluten free)
- Butter
- All-purpose flour (or gluten free)
- Unsweetened almond milk (or 1% dairy milk)
- Garlic
- Sharp cheddar cheese
- Salt and pepper
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of this recipe for macaroni and cheese baked you want to make, and it will do all the measurement math for you! All of the ingredients for this Mac and cheese healthy recipe can be doubled or tripled with the click of a button.
Up next, how to make a homemade macaroni and cheese recipe with pumpkin…
How to Make Mac and Cheese with Pumpkin
This baked macaroni and cheese recipe is healthy and yummy!
You bake the veggies in the same casserole dish that you cook the Mac and cheese in… so don’t worry about cleaning it after you bake the pumpkin and broccoli. Just set it aside until you’re ready to add the pasta.
How to Make Pumpkin Mac and Cheese Bake:
- Preheat the oven to 350 degrees.
- Add the pumpkin and broccoli to a 9×13 casserole dish, and lightly spray with olive oil.
- Bake the pumpkin and broccoli for 30 minutes.
- While the pumpkin and broccoli cooks, cook the pasta according to the directions on the box. Drain and set aside.
- In a large pan, melt the butter over medium-low heat. Add the flour and mix with a wooden spoon, continuously, until you have a light brown paste.
- Add in 1 cup of milk and whisk well to remove any lumps. Mix the remaining milk and whole garlic cloves. Increase the heat to medium-high. Mix often, scraping the bottom of the pan often, until the sauce has thickened and coats the spoon. Turn off the heat, remove the garlic cloves and discard.
- Stir in the cooked pasta, 1/2 the cheddar cheese, salt and pepper, and cooked pumpkin and broccoli. Mix well, until all the pasta is coated and the cheese is melted.
- Move to the casserole dish you cooked the pumpkin and broccoli in (you don’t, even need to clean it!). Top with remaining cheese, and spray lightly with olive oil and bake for 25 minutes until the top is golden brown.
- Serve hot.
Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!
Up next, a sharable recipe card for the best pumpkin macaroni and cheese recipe…
Baked Macaroni and Cheese with Pumpkin
This low calorie Mac and cheese recipe baked with pumpkin is just 89 calories for a side dish, or 356 calories as a full meal.
You can make this for a side dish tonight, then package up leftovers to take to work tomorrow. It reheats well in the microwave (2 minutes).
Pumpkin Mac and Cheese Recipe (LOW CALORIE)
Ingredients
- 1 cup cubed pumpkin
- 1 cup broccoli
- Olive Oil Spray
- 13-ounce box of small shell pasta (or gluten-free)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour (or gluten-free)
- 3 cups unsweetened almond milk (or 1% dairy milk)
- 2 garlic cloves
- 1/2 cup grated sharp cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 350 degrees.
- Add the pumpkin and broccoli to a 9×13 casserole dish, and lightly spray with olive oil.
- Bake the pumpkin and broccoli for 30 minutes.
- While the pumpkin and broccoli cooks, cook the pasta according to the directions on the box. Drain and set aside.
- In a large pan, melt the butter over medium-low heat. Add the flour and mix with a wooden spoon, continuously, until you have a light brown paste.
- Add in 1 cup of milk and whisk well to remove any lumps. Mix the remaining milk and whole garlic cloves. Increase the heat to medium-high. Mix often, scraping the bottom of the pan often, until the sauce has thickened and coats the spoon. Turn off the heat, remove the garlic cloves and discard.
- Stir in the cooked pasta, 1/2 the cheddar cheese, salt and pepper, and cooked pumpkin and broccoli. Mix well, until all the pasta is coated and the cheese is melted.
- Move to the casserole dish you cooked the pumpkin and broccoli in (you don't, even need to clean it!). Top with remaining cheese, and spray lightly with olive oil and bake for 25 minutes until the topping is golden brown.
- Serve hot.
Video
Notes
Nutrition
Nutrition and Calories in Mac and Cheese Pumpkin Recipes
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