Pumpkin Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
17 mins
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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
Description
The Pumpkin Mac and Cheese recipe features a béchamel-based sauce enriched with pureed pumpkin, sharp cheddar, and gouda cheeses. After cooking fusilli pasta to al dente, a sauce is made by cooking butter and flour into a roux, then whisking in the milk and pumpkin mixture with thyme for seasoning. Once thickened, shredded cheeses are melted into the sauce, creating a creamy coating for the pasta. The dish is finished with toasted panko breadcrumbs that add texture contrast on top. The warm, creamy sauce with subtle herbal and sweet pumpkin hints complements the tender pasta well.
The slight earthiness of the thyme along with the combination of cheddar and gouda cheeses gives the dish a nuanced flavor profile. Toasting the panko separately ensures it delivers crispy topping without sogginess. This mac and cheese variation provides a seasonal spin suitable for lunches or dinner sides, pairing well with simple green vegetables or salads.
The notes recommend freezing portions separately (pasta and cheese sauce) for up to three months. Reheating involves briefly boiling frozen pasta and gently warming the cheese sauce with cornstarch to restore thickness. This makes the recipe practical for make-ahead meal prep while maintaining its creamy texture and balanced flavor.
Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 12 ounces fusilli pasta can substitute other shaped pasta
- 3 tablespoons butter unsalted
- 3 1/2 tablespoons all-purpose flour
- 1 ½ tablespoons thyme minced
- 4 ounces cheddar cheese shredded sharp
- 2 ounces gouda cheese shredded
- 1/2 cup panko toasted
- salt to taste
- black pepper to taste
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 pasta and cheese sauce separately in airtight containers for up to 3 months to preserve texture.
- Reheat frozen pasta by boiling for about 1 minute until warmed through, then drain before use.
- Warm cheese sauce gently over medium-low heat, whisking in a cornstarch slurry to achieve desired thickness when reheating.
- Toast panko in a skillet over medium-low heat for 4–5 minutes, stirring frequently to avoid burning and ensure even browning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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