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45 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
cheddar cheese
gluten-free
(?)
Has gluten from:
elbow macaroni
kid friendly
has meat
has pasta
(?)
Has pasta from:
elbow macaroni
has seafood
mediterranean
vegan
(?)
Not vegan due to:
heavy cream
cheddar cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
elbow macaroni
cheddar cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 96.8%, Sodium as 128% and Vitamin A (IU) as 869% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 9.6% of RDA
• Calories: 56.4% of RDA
• Carbs: 33.9% of RDA
• Fat (total lipid): 96.8% of RDA
• Fiber: 27.5% of RDA
• Fructose: 0.5% of RDA
• Protein: 39.5% of RDA
• Sodium: 128% of RDA
• Sugar: 23.3% of RDA
• Vitamin A (IU): 869% of RDA
• Vitamin B6: 17.1% of RDA
• Vitamin C: 15.9% of RDA
• Iron: 7.2% of RDA
• Magnesium: 40.6% of RDA
• Manganese: 29.6% of RDA
• Niacin: 13.7% of RDA
• Potassium: 21.3% of RDA
• Zinc: 39.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
93.3
g
Calories
1129
 
Fiber
7.70
g
Iron
1.36
mg
Protein
44.5
g
Sodium
1730
mg
Sugars
7.28
g
Fat (total lipid)
59.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
package
+
-
 
 
2
cups
+
-
 
 
1/2
tsp
+
-
 
 
1
tsp
+
-
 
 
1 1/2
tsp
+
-
 
more to taste.
 
1
clove
+
-
 
minced.
 
1 1/2
cups
+
-
 
 
1 1/2
cups
+
-
 
can use any milk of choice.
 
3 1/2
cups
+
-
 
shredded.
 
3
cups
+
-
 
roughly chopped.
 
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PREPARATION
1.
Preheat the oven to 375 degrees F.
2.
Cook pasta according to the directions on the package. Rinse and drain well.
3.
While the pasta is cooking, heat the milk and heavy cream in a small saucepan, but don’t boil it.
4.
Add the mashed pumpkin, cook over low heat for 2 minutes, stirring with a whisk. Heat until it starts to thicken a bit, about 5 minutes.
5.
Remove the pot form the heat, add the cheese, salt, pepper, and nutmeg.
6.
Add the cooked macaroni and and spinach and stir well. Pour into a 3-quart baking dish.
7.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is browned.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free elbow macaroni (dry) for elbow macaroni.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free elbow macaroni (dry) for elbow macaroni.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1129
Protein 44.5 g
Carbohydrates 93.3 g
Iron 1.36 mg
Fiber 7.70 g
Calcium 96.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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