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Baked Pumpkin Mac and Cheese Recipe

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3.8 from 77 reviews

This Baked Pumpkin Mac and Cheese combines creamy cheese sauce with the subtle sweetness of pumpkin puree, making it a perfect fall comfort food. Easy enough for weeknight dinners and elegant enough for holiday side dishes, this recipe uses simple ingredients and is topped with a crispy golden breadcrumb crust.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 1 pound cellentani/cavatappi pasta (16 ounces)

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup pumpkin puree
  • 1 1/2 cups milk
  • 2 cups sharp cheddar cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg

Topping

  • 1/3 cup bread panko crumbs
  • 1 tablespoon oil

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 425° F and lightly grease a 2 ½ quart baking dish or one of similar size to prevent sticking and help with cleanup.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the cellentani/cavatappi pasta and cook until al dente, about 1 minute less than the package instructions. Drain the pasta and set aside.
  3. Mix Pumpkin and Milk: In a small bowl, whisk together the pumpkin puree and milk until smooth to create the pumpkin milk mixture used for the cheese sauce.
  4. Make the Cheese Sauce: Over medium heat, melt the butter in a small saucepan. Whisk in the flour to form a roux. Slowly add the pumpkin milk mixture, whisking constantly to avoid lumps. Continue cooking and whisking occasionally until the sauce is hot and steaming but not boiling, about 2 to 3 minutes.
  5. Add Cheese and Seasoning: Lower the heat to low. Gradually add half the cheddar cheese to the sauce, whisking to melt and blend. Repeat with the remaining cheese. Stir in the kosher salt and ground nutmeg, then remove the sauce from heat once smooth and cheesy.
  6. Combine Pasta and Sauce: Transfer the drained pasta to the prepared baking dish. Pour the cheese sauce over the pasta and mix thoroughly to evenly coat all the noodles with the sauce.
  7. Prepare Breadcrumb Topping: In a small bowl, combine the panko bread crumbs with the oil until the crumbs are lightly coated. Sprinkle this mixture evenly over the mac and cheese.
  8. Bake: Place the dish in the preheated oven and bake for about 20 minutes, or until the topping is golden brown and crispy. Remove from oven and serve warm.

Notes

  • Use sharp cheddar cheese for a rich and tangy flavor that complements the pumpkin.
  • Be careful not to boil the cheese sauce after adding cheese to prevent curdling.
  • Pumpkin puree can be canned or homemade, just ensure it is plain pumpkin and not pumpkin pie filling.
  • The breadcrumb topping adds a nice crunch but can be omitted or replaced with crushed crackers for variation.
  • Cooking pasta al dente ensures the dish does not become mushy after baking.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/baked-pumpkin-mac-and-cheese-recipe/