Description
Indulge in the warmth of creamy pumpkin mac and cheese, a delightful twist on a classic comfort food that brings joy to chilly evenings.
Ingredients
Scale
For the Pasta:
- 8 oz elbow macaroni (or shells/cavatappi)
For the Sauce:
- 1 cup canned pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
For Topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
For Seasoning:
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2. Prepare the Cheese Sauce
- In a medium saucepan over medium heat, melt the butter. Whisk in flour until smooth, then gradually pour in milk while whisking continuously until thickened (about 5 minutes).
- 3. Add Pumpkin & Cheese
- Stir in pumpkin puree, garlic powder, salt, and pepper. Add shredded cheddar cheese and stir until melted and well combined.
- 4. Combine Pasta & Sauce
- Add drained pasta to the saucepan with the cheese sauce. Gently fold until every piece is coated in the rich orange sauce.
- 5. Bake Until Golden
- Preheat your oven to 350°F (175°C). Transfer the cheesy pasta mixture into a greased baking dish. Top with panko breadcrumbs mixed with melted butter. Bake for about 25-30 minutes or until bubbly and golden brown.
- 6. Serve & Enjoy
- Let cool for five minutes before serving. Scoop generous portions onto plates and enjoy this comforting dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg