Description
Pumpkin Mac and Cheese is a creamy and indulgent twist on the classic dish, with a velvety pumpkin cheese sauce, al dente pasta, and a crispy breadcrumb topping for added texture.
Ingredients
8 ounces elbow macaroni
1 cup pumpkin puree
2 cups shredded cheddar cheese
1 cup heavy cream
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
Salt to taste
1 cup breadcrumbs (preferably panko for extra crunch)
2 tablespoons olive oil or melted butter (for breadcrumbs)
Instructions
- Boil a large pot of salted water and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and set aside.
- In a medium saucepan, combine pumpkin puree and heavy cream. Heat over medium heat, stirring until well combined and warmed through. Gradually add shredded cheddar cheese, stirring until the cheese melts and the sauce becomes smooth. Season with garlic powder, nutmeg, black pepper, and salt to taste.
- Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly with the sauce.
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish. In a small bowl, mix the breadcrumbs with olive oil or melted butter, then sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
- Let the Pumpkin Mac and Cheese sit for a few minutes before serving. Enjoy!
Notes
For a gluten-free version, use gluten-free elbow macaroni and gluten-free breadcrumbs.
For a dairy-free option, substitute heavy cream with almond milk and use dairy-free cheese.
Boost the flavor with a pinch of paprika or cayenne pepper for some heat.
Mix in cooked vegetables like spinach, broccoli, or roasted butternut squash for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
