This is hands-down the best, moistest, and probably the healthiest mac 'n cheese I have ever tasted. If your kids love cheese, but hate vegetables... give this one a try. It's also super easy to make, and doesn't require making a flour/milk/butter sauce on the stovetop, like so many methods do.
Whole wheat or multigrain pastas work really well in this recipe.
Step 1: Ingredients
You will need:
A 14-oz. box of uncooked pasta (I'm using penne, but almost any shape will work; even spaghetti broken into 2" pieces)
Two 15-oz cans of pumpkin (or one 29-oz can)
4 cups of milk
6 large fresh sage leaves, or 1 teaspoon of dried sage
2/3 cup chopped green onions (or one medium white or yellow onion)
1/2 cup bacon bits (optional)
4 cups of shredded cheddar cheese
1/2 cup of parmesan or romano cheese