Mug Pumpkin Mac And Cheese Recipes

Steps:

• Microwave the pasta and 1/2 cup water in a 16-ounce mug for 1 1/2 to 2 minutes, stopping a few times towards the end to stir to prevent the water from boiling over.
• Add the milk, pumpkin puree and salt to mug. Continue microwaving for 1 to 2 minutes, stopping to stir occasionally, until the pasta is al dente.
• Cover and allow to rest for 3 to 5 minutes.
• Stir in the cheese, then cover until melted, 1 to 2 minutes. Serve immediately, or pack into an insulated lunch container for a hot lunch on the go.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
• Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

Steps:

• Preheat the oven to 190°C (375°F)
• Chop up the pumpkin into chunks and place on a baking tray.
• Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
• Roast in the oven for 20 minutes.
• Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
• For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
• Gradually mix in the flour to create a roux.
• Add the milk in 4-5 parts stirring well in between.
• Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
• Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
• Stir in the blended pumpkin.
• Stir in the remaining whole pumpkin and macaroni, mix until combined.
• Top with the cheddar, mozzarella, and Parmesan.
• Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
• Serve.
• Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
• Enjoy!

Steps:

• Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
• Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
• If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
• Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.