Tuesday, May 15, 2012

Baked Pumpkin Cheesy Shells

Adapted from a recipe from PBS

Servings: 8 (You can do 1/4 of the recipe to accommodate a smaller portion)


  • 16 oz small shell pasta
  • 3 tbsp butter
  • 3 tbsp flour
  • 4 cups skim milk
  • 16 oz grated cheese blend( You can also use shredded cheddar)
  • ¾ cup pumpkin puree (1/2 15-oz can)
  • 1 tsp salt
  • ½ cup panko breadcrumbs


  1. Preheat oven to 400 degrees.
  2. Cook pasta in boiling salted water. Drain and set aside.
  3. In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups milk and whisk until smooth. Add another cup of the milk.  Cook for four minutes while whisking. The mixture will thicken.
  4. Add 12 ounces of the grated mixed cheese (reserving about a handful of grated cheese) and stir well so that the cheese melts. Add the salt followed by the additional cup of milk and the pumpkin puree.
  5. Once everything is smooth, add the cooked macaroni and toss well. Pour into a 9" by″13"″ casserole pan and top with the remaining grated cheese and the breadcrumbs.
  6. Bake for 25 minutes until golden brown and bubbling.
Nutritional Info: 
one serving:    439 calories    8.7g fat    26.4 g protein           56.4g carbs   4.63g dietary fiber    7.59g sugar

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