Description
As macaroni and cheese recipes go, this roasted red pepper and pumpkin macaroni and cheese is packed with vegetables, flavor, and protein! Bring fall into your favorite comfort food with sweet and savory pumpkin and roasted red peppers and plenty of cheese.
Ingredients
Units
Scale
- 2 1/2 cups Rotini Pasta (I used Barilla Protein Plus Rotini)
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 pint Half and Half
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 tsp Dried Minced Onion
- 1/4 tsp Garlic Powder
- 1 1/2 tsp dried Italian Seasoning, substitute 1/2 tsp dried sage if possible.
- 1/2 tsp Red Pepper Flakes
- 1 can (15 oz) Pumpkin Puree (about 1 3/4 cups)
- 1 cup Roasted Red Pepper, pureed
- 2 Tbsp Tomato Paste
- 1 1/2 cup Shredded Cheddar
- 1/2 cup Shredded Colby Jack
- 1/2 cup Panko Bread Crumbs
- 1 Tbsp Olive Oil
Instructions
- Preheat oven to 350 degrees. In your dutch oven, prepare pasta according to package directions. Drain and rinse. Set aside.
- In the same pan, melt the butter, and sprinkle in the flour. Whisk the two together over medium heat and bring it to a simmer. Whisk constantly to form a roux that turns dark golden brown.
- Slowly whisk in the half and half and bring the mixture to a simmer, allowing it to thicken. Whisk in the remaining spices, salt, pepper, minced onion, garlic powder, Italian seasoning, and red pepper flakes.
- When the mixture has thickened, whisk in the pumpkin puree, pureed roasted red pepper, and tomato paste. Lastly, whisk in the cheeses and stir together until melted.
- Taste the mixture to ensure it is spiced to your liking. Adjust as needed. Add the drained pasta back into the cheese mixture and stir to combine. Pour the whole pot into a lightly greased 13×9 inch baking dish or casserole.
- In a non-stick skillet, heat olive oil over medium heat, and add in the panko crumbs. Toss to coat the crumbs and toast them, stirring frequently until they turn golden brown. Remove from the heat and sprinkle over the mac and cheese.
- Bake the pan for 25-30 minutes, until bubbling and the panko crumbs are nicely deep golden brown. Let rest for 10 minutes before serving.