Pumpkin Mac and Cheese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
582 kcal
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Course
Dinner
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Cuisine
North American
Pumpkin Mac and Cheese Recipe
Description
The Pumpkin Mac and Cheese Recipe uses elbow macaroni combined with a cheese sauce made of mozzarella, sharp cheddar, and Parmesan cheeses enriched with pumpkin puree. The sauce starts with a roux of butter and flour cooked in bacon fat, then gradually combined with milk and seasoning including onion powder, garlic powder, salt, and pepper. This base is smooth and creamy, with the pumpkin providing a mild sweetness and body to the sauce.
Crispy bacon pieces and fried sage leaves contribute savory notes and contrasting textures, creating a layered flavor profile. Baby spinach stirs into the pasta before adding sauce, lending freshness and subtle green flavor. Toasted panko breadcrumb topping adds crunchiness to the finished casserole.
This dish suits cooler weather and can serve as a filling main or hearty side. It offers comfort food appeal enhanced by seasonal pumpkin and savory accompaniments.
Use 100% pure pumpkin puree rather than pumpkin pie filling to avoid added sugars and spices.Adjust the amount of pumpkin puree to your taste preference; 1 cup provides a mild pumpkin flavor, while a full 15-ounce can intensifies it.
Ingredients
- 1 lb macaroni gluten-free, if needed
- 3 cups baby spinach
- ½ lb Bacon sliced into ½ inch pieces, thick-cut
- 2 teaspoons butter
- ¼ cup panko gluten-free, if needed
- 10 sage leaves
- 1 cup pasta cooking water
Cheese Sauce
- 2 tablespoons all-purpose flour gluten-free, if needed
- 2 cups milk whole
- 1 cup pumpkin see notes, pureed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sharp cheddar cheese avoid using pre-grated cheeses, each, grated
- 1 cup mozzarella cheese avoid using pre-grated cheeses, each, grated
- ½ cup Parmesan Cheese grated
Instructions
- Put a large pot of salted water on high heat. When it comes to a boil, add the macaroni and cook according to package directions until al dente. Reserve 2 cups of the cooking water from the pot and then drain the pasta. Add the cooked pasta back into the pot. If you're using spinach, add it to the pot.
- While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small pan over medium heat. Add the panko and let it toast for 2-3 minutes.
- In a large frying pan over medium heat, cook the bacon until it is crispy. Then use a slotted spoon to put the bacon into the pot with the pasta. (You can reserve a few pieces for garnish if you'd like.)
- Add the sage leaves to the pan and cook them for 1 minute, until they are crispy. Remove them from the pan.
- Remove all but 2 tablespoons of the bacon oil from the pan. (If there is less than 2 tablespoons, add some butter.) Whisk the flour into the oil and let it cook for one minute. Slowly whisk in the milk and cook until it thickens, about 3 minutes.
- Whisk the pumpkin puree, garlic powder, onion powder, salt, and pepper into the sauce and let it heat through. Remove the pan from the heat and stir in the cheese.
- Pour the sauce over the cooked pasta and stir well. Add as much pasta water as you need to loosen the pasta - we normally add about a cup.
- Sprinkle the top of the pasta with the panko and crispy sage leaves and serve right away.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness.
- Opt for one cup of pumpkin for subtle flavor or the full can for a more pronounced pumpkin taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 582kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 867mg | 36% |
| Potassium | 581mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 11384IU | 228% |
| Vitamin C | 34mg | 38% |
| Calcium | 395mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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