Thank you to organic girl for sponsoring this post!
Baked Pumpkin Macaroni and Cheese with Greens is a great way to enjoy your favorite comfort food with mixed greens. Baked until golden and delicious!
September, October, and November are the three months of pumpkin madness. You know, the months of the year where anything and everything is pumpkin. I’ll admit that I don’t jump on the pumpkin bandwagon as soon as September 1st arrives because I love to savor any last flavor of summer, but I do love adding pumpkin to my diet in unique and flavorful ways.
Baked Pumpkin Macaroni and Cheese with Greens is a great way to add more leafy greens to your diet, experience the flavors of fall but still enjoy everything that you love about your favorite comfort food. Macaroni and cheese is perfect because it can be enjoyed as a complete meal or even as a side dish.
For this recipe I use one of my favorite salad blends, PEPPERGREENS by organicgirl. I have used organicgirl greens and salad blends for many years. I love that they combine all of my favorite seasonal greens in one salad mix. The PEPPERGREENS mix is a new blend that you will love. It includes a mix of arugula, baby green mustard, baby red mustard, cress, baby spinach, baby green bok choy, baby green chard, baby red chard, baby red bok choy, mizuna, and koomatsuna, depending on the season.
I use fontina cheese for this recipe because it melts well and compliments the pumpkin flavor. The addition of the Parmesan breadcrumbs adds texture thanks to the crisp topping.
Add this macaroni and cheese recipe to your menu this fall. Kids and adults will love the creamy, cheesy pumpkin flavor mixed with fresh greens!
Source: Spoonful of Flavor
Add greens to every meal with these other delicious recipes!
This post is sponsored by organicgirl. As always, all opinions are my own.