Pumpkin Chili Macaroni and Cheese
Indulge in the heartwarming flavors of Pumpkin Chili Macaroni and Cheese, a dish that perfectly combines creamy cheese with the natural sweetness of pumpkin and a hint of spice. This easy-to-make recipe is ideal for cool evenings or festive gatherings, offering a delightful experience for your taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Boiling and Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup canned pumpkin puree
- 2 cups shredded cheddar cheese (mix of sharp and mild)
- 1 tsp chili powder (adjust to taste)
- 1 cup whole milk (or low-fat)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 tbsp butter
Instructions
- Cook elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. If using fresh onions, sauté until translucent (about 5 minutes).
- Stir in pumpkin puree, chili powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes until fragrant.
- Gradually add milk while stirring to avoid lumps. Slowly mix in cheddar cheese until melted and creamy.
- Fold cooked macaroni into the cheese mixture until well coated.
- Serve hot, garnished with extra cheese or crushed tortilla chips if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
Keywords: For added protein, consider mixing in cooked chicken or beans. Spice it up with jalapeños or smoked paprika for a kick. To prevent clumpy sauce, ensure cheese is at room temperature before adding.