Sneaky Chef Mac & Cheese

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Add some extra nutrition to your Mac & Cheese with this creamy and delicious recipe that has 2 hidden veggies (pumpkin and chickpeas).

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta, Side Dish

Cuisine: American

Keyword: cheese, chickpeas, garlic, pumpkin, winter squash

Season: Fall, Winter

Diet: Vegetarian

Servings: servings

Calories: 654kcal

Ingredients

1 1/2 cup milk
1 cup pie pumpkin* pureed, homemade or from a can
12 oz pasta
3 TBSP unsalted butter
3.5 TBSP all purpose flour or GF flour of choice
1/2 cup sharp cheddar shredded
1/4 cup gouda shredded
salt + pepper
1/2 cup panko bread crumbs optional
1 16 oz chickpeas whole or pureed, optional
2 cloves garlic* minced, optional
1.5 TBSP thyme* optional

Instructions

In a small bowl, stir together milk, pumpkin puree, chickpeas (whole or pureed, optional), and thyme if using. Set aside.
Bring a large heavily salted pot of water to a boil. Cook noodles until al dente. Drain pasta but reserve some pasta water. Set aside.
Make a roux: Melt butter over medium heat in a saucepan. Add garlic if using. Sprinkle flour over melted butter and whisk together. Cook 2-3 minutes, avoid dark browning.
Whisk in pumpkin/milk mixture. Allow mixture to thicken at a simmer, about 3-4 minutes. Add salt and pepper to taste.
Remove from heat and gradually stir in cheese. Letting each addition of cheese melt before adding the next.
Return to low heat and gently stir pasta into sauce. Add pasta water here for desired thickness of sauce.
Top with panko, if using, and can brown under the broiler if desired.

Nutrition