Pumpkin Macaroni and Cheese
User Reviews
5
12 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
553 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Macaroni and Cheese
Report
Pumpkin Macaroni and Cheese blends creamy cheddar cheese sauce with pumpkin puree and aromatic sage and thyme. Cavatappi pasta provides a sturdy base for the rich sauce that features a roux made from butter, flour, and a mix of milk and cream. Crispy bacon, golden sautéed onions, and garlic add depth and a savory contrast to the subtle sweetness of the pumpkin. Topped with buttery panko breadcrumbs baked until golden, this dish offers a rich, creamy texture with a satisfying crumb topping.
Description
This Pumpkin Macaroni and Cheese recipe starts by cooking cavatappi pasta, then preparing a roux with butter and flour to thicken a sauce made from milk, heavy cream, shredded cheddar, and canned pumpkin puree. Aromatics such as sage, thyme, freshly grated nutmeg, and sautéed onion and garlic build a fragrant base, while crisp maple-cured bacon adds smoky, chewy bits throughout. The sauce combines creamy textures with the subtle earthiness and sweetness of pumpkin, balancing richness with fresh spice notes. After combining the pasta and sauce, a topping of butter-coated panko breadcrumbs is baked until golden and crunchy, adding textural contrast to the creamy mac and cheese. This casserole offers a twist on the classic comfort food by incorporating seasonal pumpkin and herbs.
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Ingredients
- kosher salt
- 1 pound cavatappi pasta elbow macaroni, or small pasta shells
- 5 tablespoons butter plus more if needed, unsalted
- 1/2 cup panko bread crumbs 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 sliced, cloves
- 15 sage roughly chopped, leaves
- 1/4 cup all-purpose flour
- 1 1/2 cups milk whole
- 2 cups heavy cream
- 2 1/2 cups cheddar cheese shredded sharp
- One (14.5-oz) can pumpkin puree solid-packed
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon thyme leaves
- 1/8 teaspoon nutmeg freshly grated
- black pepper freshly ground
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
(55%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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