When fall rolls around, comfort food cravings are at an all-time high, and what better way to satisfy them than with a cozy, seasonal twist on a classic? Enter: Pumpkin Mac and Cheese. It’s creamy, cheesy, and topped with a crunchy, golden crust that takes this dish to a whole new level of comfort food bliss. Not only does the pumpkin add a touch of sweetness, but it also makes this mac and cheese extra creamy, creating a unique, fall-inspired dish that’s absolutely irresistible.
How We Fell in Love with Pumpkin Mac and Cheese
I’ll admit, the idea of adding pumpkin to mac and cheese initially raised a few eyebrows in our house. But one bite in, and we were all completely hooked. There’s something magical about how the earthy sweetness of pumpkin blends with the gooey, cheesy goodness. It’s become a fall staple for us—whether we’re serving it as a side at holiday dinners or enjoying it as a standalone cozy night-in meal.
What I love most about this recipe is that it’s both familiar and new at the same time. It’s still the mac and cheese we all know and love, but with a seasonal twist that makes it feel festive and just a bit indulgent.
A Quick Look at the Star Ingredient: Pumpkin
Pumpkin may be best known for its role in desserts, but it’s actually incredibly versatile in savory dishes, too. Pumpkins have been cultivated for over 7,500 years and were originally grown in Central America. Today, they’re a fall staple worldwide, bringing warm, earthy flavors to everything from soups to pasta.
Beyond its delicious flavor, pumpkin is packed with nutrients. It’s rich in vitamin A, antioxidants, and fiber, making it a healthy addition to our beloved mac and cheese. Plus, it’s a great way to sneak a little extra veggie power into your comfort food!
Ingredients
Pasta:
- 1 lb 450g elbow macaroni or any pasta of choice
- Pumpkin Cheese Sauce:
- 2 cups 475 ml pure pumpkin puree (not pumpkin pie filling)
- 2 cups 475 ml milk
- 2 cups 220g shredded sharp cheddar cheese
- 1 cup 100g grated Parmesan cheese
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg optional
Breadcrumb Topping:
- 1 cup 100g breadcrumbs
- 2 tbsp melted butter
- 1/2 cup 50g grated Parmesan cheese
- 1/4 tsp paprika optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
- Make the Pumpkin Cheese Sauce: In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a light roux.
- Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, then reduce the heat.
- Stir in the pumpkin puree, salt, pepper, garlic powder, onion powder, and nutmeg until smooth.
- Add the cheddar and Parmesan cheeses gradually, stirring until the cheese melts and the sauce is creamy.
- Combine Pasta and Sauce: Add the drained pasta to the sauce, mixing well to ensure each piece is coated.
- Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs, melted butter, Parmesan cheese, and paprika.
- Bake: Transfer the macaroni and cheese to a greased baking dish. Sprinkle the breadcrumb topping evenly over the pasta.
- Bake in the preheated oven for about 20 minutes, or until the topping is golden brown and crispy.
- Serve: Allow to cool for a few minutes before serving. Enjoy your Pumpkin Mac and Cheese warm!
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