Pumpkin Mac n Cheese
User Reviews
4.8
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Prep Time
1 min
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Servings
6 people
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Calories
548 kcal
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Course
Main Course, Lunch
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Cuisine
American
Pumpkin Mac n Cheese
Description
This dish starts by cooking elbow macaroni just under al dente to ensure it holds up in the sauce. A roux is made by whisking butter and flour until thickened, then gradually incorporating milk to avoid breaking the sauce. Pumpkin puree and herbs like thyme and ground ginger introduce gentle earthy and spicy notes. Mozzarella and gruyere cheeses melt smoothly, lending creaminess and depth.
The assembled casserole is topped with a mixture of panko breadcrumbs, parmesan, butter, and salt, which crisps during baking to provide a contrast to the tender pasta beneath.
Pumpkin Mac n Cheese can be served as a main or side dish, particularly in fall when pumpkin flavors are seasonal favorites. It pairs well with green salads or roasted vegetables for balance.
Store leftovers in the refrigerator for a few days or freeze portions for longer. Milk types can vary to adjust richness, and cheese substitutions like cheddar are possible. Using 100% pumpkin puree is important to avoid added sugars and spices found in pumpkin pie filling.
Ingredients
- 1/2 lb elbow macaroni or your other favorite pasta
- 3 tablespoons butter salted
- 3 tablespoons all-purpose flour
- 2 cups milk or whole or cream, 2%
- 3/4 cup pumpkin puree
- 1 teaspoon thyme dried
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 1/2 cups mozzarella cheese shredded
- 1 1/2 cups gruyere cheese shredded
Panko Topping
- 1 cup panko bread crumbs
- 2 tablespoons butter melted, or olive oil, salted
- 1/2 teaspoon salt
- 1/8 cup Parmesan Cheese shredded
Instructions
- Cook pasta: Add a large pot of salted water to the stovetop and bring it to a boil. Add the pasta cook to 1 minute less than the noted time on the box (or only about 2 minutes if using fresh pasta). Save 1/3 cup of pasta water and then drain and set aside.
- Prep Breadcrumbs: In a small bowl add panko, melted butter, salt, and Parmesan cheese and set aside.
- Make roux: Meanwhile, in a cast iron skillet or large saute pan, add butter and heat to medium. Add flour and whisk together the butter and flour until a thick roux forms, about 1-2 minutes.
- Add milk: Slowly add a little splash of milk at a time, whisking to combine it with the roux before adding more until all of the milk is combined.If you add it too quickly then the roux with "break" and you won't have the same thick creamy sauce.
- Add pumpkin and seasonings: Bring the sauce to a boil, add the reserved pasta water, and then reduce it to a simmer, add the pumpkin, stir to combine, and then add the thyme, ginger, salt, and pepper and stir to combine.
- Add cheese: Reduce the heat to low and add the shredded cheese. Stir to melt and combine.
- Add pasta: Add drained pasta and stir to combine so that all of the pasta is well coated with the cheese sauce.
- Add panko: This step is optional, but if you choose to, sprinkle on breadcrumb topping and broil in the oven for 2 minutes or until the breadcrumbs are nicely toasted and browned.
Notes
- Store leftover mac and cheese in the refrigerator for up to three days or freeze for up to three months.
- Use at least 2% milk for the sauce; whole milk or cream can add extra richness.
- Cheese types can be varied; cheddar can substitute for mozzarella or gruyere.
- Be sure to use 100% pumpkin puree, not pumpkin pie filling, for accurate flavor.
- Panko breadcrumbs give a preferred texture, but regular breadcrumbs are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 988mg | 41% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5647IU | 113% |
| Vitamin C | 2mg | 2% |
| Calcium | 611mg | 61% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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