Name: Pumpkin Mac and Cheese with Brussel Sprouts and Bacon
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 29 ounce can pure pumpkin purée; 3 cups brussel sprouts, thinly sliced; 2 tablespoons extra virgin olive oil; 1 teaspoon brown sugar; 6 slices bacon, chopped; 1 pound whole grain pasta (such as macaroni, penne or fusilli); 4 tablespoons unsalted butter; ¼ cup flour; 3 ½ cups 2% milk; 3 cups shredded white cheddar cheese; 1 ½ cups shredded gruyere cheese; ¼ teaspoon mustard powder; ¼ teaspoon cayenne pepper; ¼ teaspoon paprika; ½ teaspoon ground nutmeg; ⅓ cup parmesan cheese

Description

A healthier twist on traditional mac and cheese with a nutty, creamy pumpkin cheese sauce, roasted brussel sprouts and bacon.

Ingredients

Scale

29 ounce can pure pumpkin purée
3 cups brussel sprouts, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon brown sugar
6 slices bacon, chopped
1 pound whole grain pasta (such as macaroni, penne or fusilli)
4 tablespoons unsalted butter
¼ cup flour
3 ½ cups 2% milk
3 cups shredded white cheddar cheese
1 ½ cups shredded gruyere cheese
¼ teaspoon mustard powder
¼ teaspoon cayenne pepper
¼ teaspoon paprika
½ teaspoon ground nutmeg
⅓ cup parmesan cheese

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
Add brussels sprouts to the pan, drizzle with the olive oil and sprinkle with brown sugar. Season with salt and pepper and mix it all together. Bake for about 20 minutes, stirring once halfway through, until the brussel sprouts are slightly charred. Set brussels aside and reduce oven temperature to 350 degrees.
Meanwhile, bring a large pot of water to a boil. Season with salt and cook pasta until al dente. Drain and set aside.
Heat a large pot or dutch oven over medium heat. Add chopped bacon and cook, stirring frequently, until cooked through, about 5 minutes. Remove bacon from the pot with a slotted spoon and set aside.
In the same pot, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly.
Slowly whisk in the milk. Bring the mixture to a low boil and then cook for about 3 minutes, whisking frequently, until thickened. Remove the pot from the heat and slowly whisk in all of the cheese until melted and combined together. Stir in the pumpkin purée, mustard powder, cayenne pepper, paprika, and nutmeg.
Add the cooked pasta, brussel sprouts and bacon to the sauce and stir it together. Transfer the pasta mixture to a casserole dish. Sprinkle the grated parmesan cheese on top.
Bake for 20 minutes. Put under a high broil for another 2 minutes. Remove from the oven and enjoy!

Prep Time: 10 minutes
Cook Time: 1 hour