Pumpkin, Gruyere and Goat Cheese Mac and Cheese
User Reviews
5
Pumpkin, Gruyere and Goat Cheese Mac and Cheese
Description
The preparation starts by cooking pasta al dente and reserving some cooking water. Onions are slowly sautéed in butter until golden, then garlic is briefly cooked. Pumpkin puree is stirred in and cooked briefly before evaporated milk is added to create a creamy base. Spices including black pepper, paprika, thyme, and a pinch of cayenne add warmth and complexity.
Soft goat cheese and shredded Gruyere cheeses are fully melted into the sauce, which is then adjusted with reserved pasta water for desired consistency. The pasta and sauce are combined in a buttered casserole dish, topped with panko breadcrumbs tossed in olive oil and seasoning, then baked at 400°F until golden and bubbling.
This macaroni and cheese variation offers a balance between creamy, cheesy richness and the earthy sweetness of pumpkin. The herbaceous and mildly spicy breadcrumb topping provides a crisp texture that contrasts the tender noodles and smooth sauce. It’s a comforting dish suitable for cooler seasons or when looking for a twist on a classic favorite.
Ingredients
- 16 ounces whole wheat pasta or regular pasta
- 2 tablespoons butter
- 1/2 onion diced, large
- 5 garlic pressed or finely diced. divided, cloves
- 15 ounce pumpkin puree NOT pumpkin pie filling!, canned
- 5 ounces soft goat cheese chevre - I used an herbed goat cheese
- 4 ounces gruyere cheese about 1 cup, shredded
- 12 ounces evaporated milk low-fat
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1 teaspoon black pepper fresh ground
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- pinch cayenne pepper optional
- kosher salt to taste
Instructions
- Butter a 9x13 casserole dish, set aside
- Heat the oven to 400°F
- Cook pasta until al dente according to package instructions. When draining, save 1 cup of the pasta cooking water and set aside. Toss the hot pasta with a little butter or olive oil if it will not be mixed with the sauce right away, to prevent sticking.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions with a pinch of kosher salt. Reduce heat to medium low. Cook until golden, about 15 minutes. Watch carefully as they can burn easily, you may need to reduce heat.
- Add 4 of the diced garlic cloves, cook for about 30 seconds (be careful not to burn them)
- Add the pumpkin puree and cook, stirring constantly for 1-2 minutes.
- Add the evaporated milk and stir until smooth.
- Add the spices and 1/2 teaspoon kosher salt.
- Add the cheeses, stir until fully melted and incorporated, a few more minutes.
- Add some pasta water until you get the consistency you like. I ended up using about 1/2 a cup.
- Taste sauce and add more salt if needed.
- Remove from heat and pour over pasta, mix until pasta is fully coated in sauce.
- Pour the pasta into the casserole dish.
- Meanwhile, heat 1 tablespoon of olive oil over medium heat. Add the last clove of diced garlic and stir until fragrant, about 30 seconds. Add the breadcrumbs and stir continually until crumbs are turning golden, about 4-5 minutes.
- Sprinkle breadcrumbs over pasta in an even layer. Cover the whole dish tightly in foil and bake for about 15 minutes. Remove foil and cook for another 5-6 minutes until the top is golden and bubbly.
- Remove from oven and allow to sit for a few minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 251mg | 10% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8800IU | 176% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 237mg | 24% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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