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Ingredients

2 cups elbow macaroni 3 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon ground mustard ½ teaspoon ground black pepper 1 pinch ground nutmeg 2 ¼ cups shredded Cheddar cheese 2 cups finely chopped broccoli 1 cup pumpkin puree ¼ cup dry bread crumbs

Nutrition Info

447.4 calories carbohydrate: 41.3 g cholesterol: 66.3 mg fat: 22.7 g fiber: 3.4 g protein: 20.2 g saturatedFat: 13.9 g servingSize: - sodium: 480.7 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Meanwhile, melt butter in a medium saucepan over medium-low heat. Stir in flour until smooth. Stir in milk and bring to a simmer. Continue to cook and stir until thickened, about 1 minute more. Remove from heat. Stir in mustard, pepper, and nutmeg.
Add 2 cups Cheddar cheese, broccoli, and pumpkin puree, stirring until cheese is completely melted. Drain macaroni and stir in until well coated. Pour macaroni and cheese into a baking dish. Top with remaining 1/4 cup cheese and bread crumbs.
Bake in the preheated oven until lightly browned, 25 to 30 minutes.

6 servings

Mac and cheese with pumpkin and broccoli? Yes!