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Baked Pumpkin Mac & Cheese with Spinach & Tomato

by Ann
16 comments

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

Holy macaroni is this good! I don’t know what it is about putting a little pumpkin puree in the cheese sauce, but it adds a level of earthy richness to the creamy macaroni and cheese that is just sublime. It’s the ultimate comfort food.


I am totally in love with this dish. We are talkin’  head over heels here. It’s satisfying. It’s healthy. It’s beautiful. What more does a girl need?

Well, okay, maybe a little piece of chocolate … and a glass of wine … and … um … a little more? Yes, please.

Baked Pumpkin Mac n Cheese with Spinach and Tomato

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

Adapted from Brokeass Gourmet

  • 2 c. dry elbow macaroni, penne, shells or other small pasta shape (I used Ronzoni SmartTaste Penne with Calcium, Vitamin D and Fiber)
  • 2 T. finely chopped onion
  • 1 1/2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3/4 cup milk (any kind … I used 2%)
  • 1/2 cup unsweetened pumpkin puree (I used 1/2 cup because that’s all I had left of the pumpkin I baked … her recipe called for 3/4 cup pumpkin.)
  • 1 cup frozen spinach, thawed
  • 1/2 – 3/4 cup plus 1/4 cup shredded cheese (I used a mix of swiss & asiago with a little mixed mexican on top for color … she used aged cheddar. Experiment with your favorite cheese(s)!)
  • A dash of nutmeg
  • Salt (or Red Robin Seasoning!) and pepper to taste
  • A few tablespoons of breadcrumbs
  • 1 medium sized tomato, diced

Directions:

  1. Preheat oven to 375 degrees F. Spray a small casserole dish or individual ramekins/oven proof bowls with cooking spray.
  2. Cook macaroni in salted boiling water according to package directions.
  3. While macaroni cooks, melt the butter in a medium pot over medium heat. Add the onions and sautee.
  4. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
  5. Slowly whisk in the milk to form a creamy white sauce.  (Honestly I got a phone call while I was making the sauce and I just used a spoon and stirred … and it turned out just fine.)
  6. Continue whisking (or stirring!) as you add the pumpkin and 1/2 cup of the shredded cheese. You should have a very creamy sauce. Season with nutmeg, Red Robin Seasoning (or salt) and pepper.
  7. Microwave the spinach to thaw, then press out the extra liquid using a clean towel so the spinach is not so wet. Mix the spinach into the cheese sauce.
  8. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
  9. Scrape the sauced pasta into the prepared casserole or ramekins Make sure not to miss any of that glorious sauce!
  10. Sprinkle with breadcrumbs, then top with the reserved cheese. Then just before you pop it in the oven, scatter those lovely tomatoes over the top.
  11. Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

I could seriously not wait to eat this. Usually I would have paused for a photo shoot before digging in. It took all my willpower to force myself to wait a minute while I quickly snapped a few shots. I didn’t bother with the outdoor shoot that I usually do. Can you see my computers and my phone in the background there? Yeah, I didn’t stop to clean the clutter off the table either.

This recipe was shared at Melt in your Mouth Mondays and Katherine Martinelli’s Pasta Blog Hop.

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16 comments

Michelle Maskaly November 18, 2011 - 7:05 pm

OMG — I am in love with this recipe and cannot wait to try it. Such a fabulous idea!

Reply
Jennifer Grady-Bailey November 18, 2011 - 7:36 pm

Yummy….If I cooked this at home my family would turn their noses away from it. Your blog site looks great. I love seeing all the post on facebook. Thanks for all your hard work in this blog and sharing it.

Reply
Nancy November 18, 2011 - 8:51 pm

This recipie looked too different and GOOD that I went straight to the kitchen and fixed it for supper. Along with a romaine salad. What a great meal!!!

Reply
Ann November 19, 2011 - 12:37 am

Nancy I am so excited that you tried it! I was really excited about this recipe, and couldn’t wait to share it. Jennifer, try it without the spinach and tomato … I bet they will love it.

Reply
Helene Dsouza I Masala Herb November 19, 2011 - 4:52 am

I am a total Mac and cheese fan and I absolutly welcome your pumpkin variation in my future daily meal planning. thanks for sharing! =)

Reply
Good Cooks November 19, 2011 - 9:27 am

All healthy and sure yummy, love it.. .:)

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Robin November 19, 2011 - 7:00 pm

This dish looks fabulous! I wonder how it would taste with Goat cheese or a mix of parmesan and gruyere? Great use of leftover pumpkin as well.

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Ann November 20, 2011 - 11:10 am

I bet it would be delicious with any of those cheeses Robin!

Reply
Corey November 21, 2011 - 8:50 pm

This looks AMAZING pumpkin with mac & cheese! WOW!

Reply
Kristina November 21, 2011 - 10:16 pm

Wow this looks yummy! might have to add it to our next menu!

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Carrie's Experimental Kitchen November 23, 2011 - 12:59 pm

Gorgeous! I can’t wait to try this one out. Have a Happy Thanksgiving. 🙂

Reply
Elizabeth @Mango_Queen November 26, 2011 - 12:20 am

What a great idea to do mac & cheese with pumpkin! So yummy!

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Amy @ A Little Nosh November 27, 2011 - 1:41 pm

Looks wonderful! You’re featured this week. http://www.alittlenosh.net/2011/11/weekend-spotlight-10.html

Reply
Bacon Mushroom Beer Cheese Soup « Sumptuous Spoonfuls January 22, 2012 - 3:46 pm

[…] And then I stumbled across some pumpkin puree in the freezer, and because it was so good in the macaroni and cheese, I threw in some pumpkin puree too. And that’s how this soup […]

Reply
» Mushroom & Bacon Beer Cheese Soup Sumptuous Spoonfuls December 29, 2013 - 12:38 pm

[…] And then I stumbled across some pumpkin puree in the freezer, and because it was so good in the macaroni and cheese, I threw in some pumpkin puree too. And that’s how this soup happened.   Print Bacon […]

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Bacon & Onion Tomato Gratin | Sumptuous Spoonfuls October 14, 2018 - 7:36 pm

[…] Baked Pumpkin Mac & Cheese with Spinach and Tomato […]

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