Pumpkin Macaroni and Cheese

Name: Pumpkin Macaroni and Cheese
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: kosher salt; 1 pound cavatappi; 5 tablespoons unsalted butter; 1/2 cup panko or fresh bread crumbs; 8 ounces Bacon; 1 medium onion; 2 garlic cloves; 15 sage leaves; 1/4 cup all-purpose flour; 1 1/2 cups whole milk; 2 cups heavy cream; 2 1/2 cups shredded sharp cheddar cheese; One (14.5-oz) can solid-packed pumpkin; 2 tablespoons (30 milliliters) apple cider vinegar; 1 tablespoon thyme leaves; 1/8 teaspoon freshly grated nutmeg; freshly ground black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
12 servings
Calories
553 kcal
Course
Main Course
Cuisine
American

Pumpkin Macaroni and Cheese

Iris Warren

Report

This pumpkin macaroni and cheese is easy and creamy and rich. What else would you expect from a skillet full of pasta, Cheddar, pumpkin, bacon, and sage? Comfort food at its most indulgent with a smidgen of conscience-appeasing healthfulness.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

kosher salt
1 pound cavatappi elbow macaroni, or small pasta shells
5 tablespoons unsalted butter plus more if needed
1/2 cup panko or fresh bread crumbs
8 ounces Bacon preferably maple cured, roughly chopped
1 medium onion halved through the root and then cut into half moons
2 garlic cloves sliced
15 sage leaves roughly chopped
1/4 cup all-purpose flour
1 1/2 cups whole milk
2 cups heavy cream
2 1/2 cups shredded sharp cheddar cheese
One (14.5-oz) can solid-packed pumpkin
2 tablespoons (30 milliliters) apple cider vinegar
1 tablespoon thyme leaves
1/8 teaspoon freshly grated nutmeg
freshly ground black pepper

Add to Shopping List

Instructions

Preheat the oven to 350°F (177°C) and adjust the oven rack to the middle position.
Bring a large pot of water to a boil and toss in 3 tablespoons salt.
While the water is coming to a boil, melt 1 tablespoon butter in a 12-inch cast-iron skillet over medium to medium-high heat and stir in the panko. Season with salt and pepper and cook, stirring, until the panko are coated with butter. Scrape the panko into a bowl.
In the same skillet over medium heat, fry the bacon until crisp yet still chewy, 5 to 10 minutes. Transfer the bacon to paper towels or a brown paper bag to drain.
If there’s enough fat in the skillet to cook the onion, great. If not, add a tablespoon or two of butter to the bacon drippings. Cook the onion over low heat, stirring often, until softened and golden, about 20 minutes.
Add the garlic and cook for 3 minutes more. Scrape the mixture into a bowl.
Meanwhile, dump the pasta in the boiling water. Give it a stir to prevent it from sticking and cook it for 2 minutes less than specified on the package. (Trust us. The pasta will continue to cook in the oven.)
While the pasta cooks, melt the remaining 4 tablespoons butter in the skillet over medium heat, add the sage, and let sizzle for 1 minute.
Dump in the flour and whisk constantly for 1 minute. Raise the heat to medium-high and slowly pour in the milk, still whisking continually. Repeat with the cream. Whisk in 2 cups cheese until it melts.
Add the reserved bacon, onion, pumpkin, vinegar, thyme, nutmeg, 2 1/2 teaspoons (9 grams) kosher salt,, and freshly ground pepper to taste. Take a taste and add more salt or pepper, if you wish.
Drain the pasta and dump it into the skillet and stir to combine. (Alternately, you could dump everything in a 9-by-13-inch baking dish.) Top with the remaining 1/2 cup cheese and then sprinkle with the buttered panko. Bake in the oven until bubbling and the panko is lightly browned, 25 to 30 minutes.
Let the pumpkin macaroni and cheese rest for about 10 minutes and then bring it to the table and scoop it straight from the skillet.

Nutrition Information

Show Details

Serving 1serving Calories 553kcal (28%) Carbohydrates 40g (13%) Protein 16g (32%) Fat 37g (57%) Saturated Fat 20g (100%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 107mg (36%) Sodium 336mg (14%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 553 kcal

% Daily Value*

Serving	1serving
Calories	553kcal	28%
Carbohydrates	40g	13%
Protein	16g	32%
Fat	37g	57%
Saturated Fat	20g	100%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	107mg	36%
Sodium	336mg	14%
Fiber	2g	8%
Sugar	4g	8%