Creamy Pumpkin Mac and Cheese (Print Version)
Rich pasta with pumpkin, cheddar, and warm spices delivers creamy comfort with every bite.
# Ingredients:
→ Pasta
01 -
1 pound elbow macaroni or other short pasta
→ Cheese and Dairy
02 -
2 cups shredded sharp cheddar cheese
03 -
1 cup shredded Gruyère or mozzarella cheese
04 -
2 cups whole milk or heavy cream
→ Pumpkin and Roux
05 -
1.5 cups pumpkin purée (canned or homemade)
06 -
4 tablespoons unsalted butter
07 -
4 tablespoons all-purpose flour
→ Seasoning
08 -
0.5 teaspoon ground nutmeg
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon paprika
11 -
Salt and black pepper to taste
→ Optional Topping
12 -
0.75 cup breadcrumbs
13 -
0.25 cup grated parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
02 -
In a large saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 to 2 minutes, stirring constantly.
03 -
Gradually whisk in whole milk or heavy cream until the mixture is smooth and thickened. Stir in pumpkin purée until fully incorporated and vibrant.
04 -
Add shredded cheddar and Gruyère cheeses, stirring until melted and the sauce is smooth. Season with nutmeg, garlic powder, paprika, salt, and black pepper.
05 -
Fold the cooked pasta into the cheese sauce, ensuring every piece is thoroughly coated.
06 -
Transfer the mixture to a baking dish, sprinkle with breadcrumbs and grated parmesan, and bake at 375°F until bubbly and golden, about 20 minutes.
# Notes:
01 -
For extra depth, select aged cheddar and freshly grated nutmeg. Ensure the roux is smooth to prevent a grainy sauce.