Pumpkin macaroni and cheese

Yield: 1 servings

Measure Ingredient
1 pounds Elbow macaroni; cooked
2½ cup Pumpkin puree
¼ cup Parmesan or cheddar cheese
1½ cup Chopped cooked Swiss chard
1½ teaspoon Thyme
5 ounces Diced procuitto; duck confit, ham,
\N \N ; bacon - whatever
\N \N ; flavor you desire
⅓ cup Bread crumbs

Butter a casserole dish. Mix 2 cups of the puree and all other ingredients together in dish. Spread ½ cup puree over the top of the mixture. Top with bread crumbs. Bake in a preheated 425 degree oven for about 20 minutes (longer if ingredients are cold when combined).

Converted by MC_Buster.

Per serving: 2041 Calories (kcal); 11g Total Fat; (4% calories from fat); 69g Protein; 416g Carbohydrate; 0mg Cholesterol; 374mg Sodium Food Exchanges: 24 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #INJ098 Converted by MM_Buster v2.0n.

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