Pumpkin Mac and Cheese

theendlessmeal.com

This pumpkin mac and cheese is a seasonal twist on an old classic and is loaded with pumpkin and spinach.

INGREDIENTS

– Macaroni – Spinach – Butter and panko – Bacon – Fresh sage leaves – Pureed pumpkin – Garlic powder, onion powder,     salt, and pepper

Put a large pot of salted water on high heat. When it comes to a boil, add the macaroni and cook according to package directions until al dente.

1

Reserve 2 cups of the cooking water from the pot and then drain the pasta. Add the cooked pasta back into the pot. If you're using spinach, add it to the pot.

2

While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small pan over medium heat. Add the panko and let it toast for 2-3 minutes.

3

In a large frying pan over medium heat, cook the bacon until it is crispy. Then use a slotted spoon to put the bacon into the pot with the pasta.

4

Add the sage leaves to the pan and cook them for 1 minute, until they are crispy. Remove them from the pan.

5

Swipe up for full recipe!

More Recipes

Beet and Goat Cheese Salad

Paleo Orange Chicken with Cauliflower Rice

theendlessmeal.com