Pumpkin Mac and Cheese
User Reviews
5.0
159 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
22 mins
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Servings
4
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Calories
688 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
American
Pumpkin Mac and Cheese
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A delicious and creamy Pumpkin Mac and Cheese that's perfect for fall and winter. The yummy cheese sauce is super creamy and gooey. Make it in under 30 minutes for a simple weeknight meal!
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Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 12 ounces fusilli pasta can substitute other shaped pasta
- 3 tablespoons unsalted butter
- 3 1/2 tablespoons all purpose flour
- 1 ½ tablespoons minced thyme
- 4 ounces shredded sharp cheddar cheese
- 2 ounces shredded Gouda
- 1/2 cup toasted panko
- salt and pepper to taste
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Instructions
- Stir together milk and pumpkin puree.
- Fill a large pot with water and bring to a boil. Once the water comes to a boil add a generous amount of salt (2½ – 3 tablespoons) and then the pasta. Boil pasta for 8 to 10 minutes or until al dente, stirring occasionally. Drain pasta and set aside.
- Melt butter over medium heat in a medium saucepan. Sprinkle flour over melted butter and whisk together. Allow mixture to cook for 2 to 3 minutes. Stir in thyme.
- Whisk pumpkin-milk mixture into flour mixture and continue to whisk until fully incorporated. Allow mixture to simmer until thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Season with salt and pepper.
- Remove from heat and stir cheese into the béchamel sauce, in small handfuls, and stir until cheese just melts before adding more cheese.
- Reduce heat to low and gently stir pasta into the sauce, ½ cup at a time until all of the pasta has been added and is fully coasted in sauce. Adjust seasonings.
- Serve Pumpkin Mac and Cheese into bowls and top with fresh thyme and toasted panko.
Notes
- Freeze Ahead: While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. We recommend keeping the pasta and cheese sauce separate when freezing. When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. Drain and set aside. Slightly thaw cheese sauce and pour into a saucepan. Heat over medium-low heat, stirring frequently. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. Season with salt and pepper and stir pasta into sauce.
- To Make Toasted Panko: Pour panko into a small skillet and place over medium-low heat. Cook panko until lightly toasted, 4 to 5 minutes, stirring frequently to prevent burning and evenly toast.
Nutrition Information
Show Details
Calories
688kcal
(34%)
Carbohydrates
85g
(28%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
78mg
(26%)
Sodium
396mg
(17%)
Potassium
512mg
(15%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
10432IU
(209%)
Vitamin C
7mg
(8%)
Calcium
468mg
(47%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 85g | 28% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 78mg | 26% |
| Sodium | 396mg | 17% |
| Potassium | 512mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 10432IU | 209% |
| Vitamin C | 7mg | 8% |
| Calcium | 468mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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