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Pumpkin Macaroni and Cheese
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Nutrition Facts
Serving Size 214 g
(Approx. 12 Servings)
Amount Per Serving
Calories 370 Calories From Fat 150
% Daily Value*
Total Fat 17 g 22%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 400 mg 17%
Total Carbohydrate 41 g 15%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 13 g
Vitamin A 60% • Iron 6%
Vitamin C 0% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Macaroni and Cheese
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Prep Time
12 minutes
Cook Time
45 minutes
Total Time
57 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Lb Gnocchi Napoletana
8 Tbsp butter, divided
1/4 cup(s) fresh sage leaves, stems removed
4 Tbsp Wondra Flour
3 cup(s) whole milk
2 cup(s) H-E-B Artisan Cheddar, shredded
1 cup(s) canned pumpkin
1/4 Tsp ground nutmeg
1 Tsp kosher salt
1/4 Tsp white pepper
1/4 cup(s) Parmesan cheese, grated
1 cup(s) panko bread crumbs
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Instructions

1
Preheat oven to 350ºF.
2
Cook gnocchi according to package directions, drain and set aside.
3
In a large saucepan over medium heat, melt 4 tablespoons of butter.
4
Add fresh sage and bring to a simmer. Once leaves are slightly browned, remove from butter and discard.
5
Stir in flour and cook until combined and mixture resembles wet sand.
6
Add whole milk and whisk until smooth and sauce begins to thicken.
7
Add cheddar cheese and stir until melted.
8
Stir in pumpkin, nutmeg, salt, and white pepper until well blended.
9
Combine sauce and gnocchi in a greased 9 x 13-inch baking dish.
10
To make topping, melt remaining butter and combine with Parmesan and bread crumbs. Mix well then sprinkle over gnocchi.
11
Bake 45 minutes or until crust is browned and sauce is bubbly.

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