Pumpkin Mac and Cheese recipes

Ingredients

• 4 ounces bacon (4-5 pieces)
• 3 teaspoons extra virgin olive oil, divided
• 2 cups yellow onion, thinly sliced (about 1 large)
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 and 1/2 cups nonfat milk
• 1 cup low-sodium canned chicken stock (if homemade, skim off fat)
• 1 teaspoon dry mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 13 ounces whole wheat elbow macaroni (or other short pasta such as penne or rigatoni)
• 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
• 1/3 cup 2% plain Greek yogurt (I use Chobani)
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup), divided
• 1/4 cup Panko breadcrumbs

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