Description
Indulge in this creamy pumpkin mac and cheese, where rich cheddar meets sweet pumpkin for a delightful fall-inspired dish that warms the soul.
Ingredients
Scale
For the Pasta:
- 2 cups elbow macaroni
For the Cheese Sauce:
- 1 cup fresh pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk (or almond milk)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- – Optional: Fresh herbs for garnish
Instructions
For the Pasta:
- 1. Boil water in a large pot. Add salt once it simmers, then add elbow macaroni. Cook until al dente according to package instructions. Drain and set aside.
For the Cheese Sauce:
- 1. In a saucepan over medium heat, melt the butter. Whisk in flour to create a roux.
- 2. Gradually add milk while continuously whisking until smooth.
- 3. Stir in fresh pumpkin puree followed by shredded cheddar cheese. Keep stirring until melted into a creamy sauce. Season with garlic powder, onion powder, salt, and pepper.
- To Combine:
- 1. Add cooked pasta to the cheese mixture and stir gently until every noodle is coated.
- To Bake:
- 1. Preheat oven to 350°F (175°C). Transfer cheesy pasta into a greased baking dish.
- 2. Toss panko breadcrumbs with olive oil and sprinkle over the top of the pasta.
- 3. Bake for about 25-30 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg