Creamy Pumpkin Mac and Cheese
Cozy, creamy, and high protein pumpkin mac and cheese made in one dish. This dump and bake recipe uses cottage cheese for extra creaminess and features Bentgo Pantry and meal containers for easy storage and organization.
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SERVINGS: 6
Ingredients
- 12 oz uncooked pasta elbows, shells, or cavatappi
- 3 cups milk dairy or unsweetened almond or oat milk
- 1 cup pumpkin puree
- 1 cup cottage cheese blended smooth
- 1 cup chicken bone broth
- 2 tbsp flour
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg optional
- 2 cups shredded sharp cheddar cheese divided
- ½ cup shredded mozzarella
- ½ cup grated Parmesan
- ½ cup breadcrumbs optional topping
- 1 tbsp olive oil or melted butter, for topping
- Salt and black pepper to taste
Instructions
Enable step-by-step mode- Preheat oven to 375°F (190°C). Lightly grease a 9x13 casserole dish.
- In a bowl (or directly in the baking dish), whisk together milk, pumpkin puree, blended cottage cheese, broth, flour, Dijon, garlic powder, onion powder, nutmeg, and a good pinch of salt and pepper until smooth.
- Stir in uncooked pasta, 1 ½ cups cheddar, mozzarella, and Parmesan. Make sure pasta is submerged.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, stir well, and add a splash of liquid if needed. Sprinkle with remaining cheddar. If using breadcrumbs, toss them with olive oil or melted butter and scatter over top.
- Bake uncovered for 15 minutes until pasta is tender and topping is golden and bubbly.
- Let rest 5 minutes before serving, then portion into Bentgo containers for meal prep.