Pumpkin Macaroni and Cheese

Name: Pumpkin Macaroni and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 16 ounces cooked macaroni pasta; 4 tablespoons butter; 1 small yellow onion; 2 cloves garlic; 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 2 cups shredded aged cheddar cheese; 3/4 cup crumbled gorgonzola; 30 ounces canned or fresh pumpkin purée; 1 1/2 tablespoons chopped fresh sage; 1 teaspoon Dijon mustard; 2 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg; For the Breadcrumb Topping:; 1 cup panko breadcrumbs; or gluten free panko breadcrumbs; 2 tablespoons melted butter; 1 tablespoon chopped fresh sage; 1/4 cup grated Parmesan cheese; 1/3 cup Chopped Pecans; 1/4 teaspoon freshly ground black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Course
Main Course
Cuisine
American

Pumpkin Macaroni and Cheese

Nevaeh Sloan

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This Pumpkin Mac and Cheese features two kinds of cheese, fresh herbs, and a show-stopping parmesan-pecan breadcrumb topping. It's utterly deelicious!

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Ingredients

Servings

16 ounces cooked macaroni pasta , cooked al dente
4 tablespoons butter
1 small yellow onion finely chopped
2 cloves garlic minced
1/4 cup all-purpose flour (for GF use GF flour or thickener of choice)
3 cups whole milk
1 cup heavy cream
2 cups shredded aged cheddar cheese
3/4 cup crumbled gorgonzola
30 ounces canned or fresh pumpkin purée
1 1/2 tablespoons chopped fresh sage
1 teaspoon Dijon mustard
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
For the Breadcrumb Topping:
1 cup panko breadcrumbs
or gluten free panko breadcrumbs (click for link)
2 tablespoons melted butter
1 tablespoon chopped fresh sage
1/4 cup grated Parmesan cheese
1/3 cup Chopped Pecans
1/4 teaspoon freshly ground black pepper

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Instructions

Preheat the oven to 350 degrees F. Butter a deep-dish 9x13 baking dish and pour in the pasta mixture. (You can also use a regular 9x13 baking dish and make a few extra individual servings in ramekins or only make individual servings.)
Melt the butter over medium-high heat in a large stock pot (large because we're stirring in the noodles later) and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for 2 minutes, stirring regularly.Pour in the milk and heavy cream, stirring continually until the flour is dissolved. Simmer until the the mixture is thickened. Add the cheddar cheese and gorgonzola and simmer, stirring frequently, until melted. Add all remaining ingredients except for the noodles and stir to combine. Let the mixture simmer for 3-4 minutes. Add salt and pepper to taste. Stir in the noodles.
Prepare the breadcrumb topping by combing all ingredients in a medium mixing bowl and stirring until fully incorporated. Sprinkle the breadcrumb topping evenly over the mac and cheese.
Bake on the middle shelf of the oven for 30-35 minutes or until it's bubbly and the breadcrumbs are golden brown. Remove from oven and let sit for 5 minutes before serving.