Pumpkin Mac-N-Cheese

1094 faves | 13 recommends
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The Naptime Chef


I hate pumpkin but it didn't have a strong pumpkin taste. I think that it needed more cheese. I would definitely make this again.
6748762fc80f   •  28 Nov   •  Report
It was only ok nothing special
731b6414fc61   •  27 Nov   •  Report
I wonder if adding a little creamy cheese to this would moisten it?Like goat cheese or cream cheese for that matter.
0e9ae0c2943c   •  26 Nov   •  Report
Made this today, a bit disappointed, couldn't taste the pumpkin that much... Not as yummy as we thought it would be! ...missing something...thank you though
3e0d8eb1afb2   •  25 Nov   •  Report
Hi Megan - yes, I think you could use Almond milk. I am not sure about the nutritional yeast vs Parmesan but it is worth a try!
Staff Faves from Foodily   •  20 Nov   •  Report
I bet you could easily substitute the milk for almond milk. Nutritional yeast instead of parmesan? I probably couldn't give up the Gruyere, but it's closer to vegan... :)
4b9419a1c028   •  19 Nov   •  Report
I what to eat it right now
4140953f099e   •  5 Nov   •  Report
Yes it do! I will make this soon...but use whole wheat pasta. It will be even yummier!
0e9ae0c2943c   •  5 Nov   •  Report
Looks yummy
855bfc389752   •  4 Nov   •  Report
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1 pound short pasta, like penne

1 15 ounces can pumpkin puree, or 15 ounces fresh pumpkin puree

1 ¾ cups 2% milk

1 cup shredded Gruyere

½ cup freshly grated Parmesan cheese

2 teaspoons freshly chopped thyme leaves

Salt & Pepper

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