Easy Pumpkin-Roasted Red Pepper Mac and Cheese


In this casserole, kid friendly dinner joins forces with fresh veggies and other healthful ingredients. The result? Nutrient-packed meals the little ones will actually want to eat.

Easy Pumpkin-Roasted Red Pepper Mac and Cheese
Prep Time:
20 mins
Bake Time:
30 mins
Stand Time:
5 mins
Total Time:
55 mins
8 cups


  • 1 14.5 ounce pkg. dried multigrain rotini or penne pasta

  • 1 15-16 ounce jar Alfredo pasta sauce

  • 1 15 ounce can pumpkin

  • ½ cup chopped roasted red sweet peppers

  • ½ cup water

  • ¼ teaspoon salt

  • teaspoon cracked black pepper

  • 1 ½ cup shredded fontina cheese (6 oz.)


  1. Preheat oven to 375°F. Grease a 3-qt. rectangular baking dish.

  2. In a large pot cook pasta in boiling salted water according to package directions; drain. Return to pot. Stir in next six ingredients (through black pepper). Stir in 1/2 cup of the cheese. Transfer to prepared dish.

  3. Bake, covered, 25 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes more or until heated through and cheese is melted. Let stand 5 minutes before serving. Top with additional black pepper.

Nutrition Facts (per serving)

511 Calories
22g Fat
56g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 511
% Daily Value *
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 92mg 31%
Sodium 894mg 39%
Total Carbohydrate 56g 20%
Total Sugars 7g
Protein 23g
Vitamin C 13mg 65%
Calcium 250mg 19%
Iron 4.4mg 24%
Potassium 165mg 4%
Folate, total 203.5mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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