Three Cheese Pumpkin Macaroni and Cheese

Blogger Angie McGowan of Eclectic Recipes give a comfort-food classic a new twist in this veggie-rich mac and cheese.

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Servings 4

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ingredients 6
Prep Time 30 min
Total Time 30 min

Ingredients

2: cups uncooked elbow macaroni (8 oz)

1: bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts

1: can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: cup shredded Cheddar cheese (4 oz)

1/8: teaspoon ground nutmeg

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Directions

1 In 3-quart saucepan, cook macaroni as directed on package, adding frozen broccoli during last 3 to 5 minutes of cooking time; drain and return to saucepan.
2 Meanwhile, in 2-quart saucepan, heat cooking sauce and pumpkin to boiling over medium heat, stirring constantly with whisk. Reduce heat. Add cheese and nutmeg; stir until cheese is melted.
3 Add cheese sauce to macaroni and broccoli; toss to coat.