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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese
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Pumpkin Mac and Cheese is a cozy, creamy twist on a classic comfort food, combining velvety pumpkin puree with melted cheese and tender pasta for a perfect fall dish. This recipe offers a smooth, flavorful blend with options to customize for spice, protein, dairy-free needs, and more, making it an ideal family-friendly meal for chilly evenings.

Ingredients

Scale

Pasta

  • 8 ounces elbow macaroni or shell pasta

Pumpkin Mixture

  • 1 cup pumpkin puree (fresh or canned)
  • 1 ½ cups milk or cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or gluten-free alternative)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper, to taste

Cheese

  • 2 cups shredded sharp cheddar cheese
  • ½ cup shredded gouda or parmesan cheese

Optional Add-ins and Toppings

  • Cayenne pepper or smoked paprika (to taste for spice)
  • Cooked bacon, sausage, or shredded chicken (for protein boost)
  • Plant-based milk and dairy-free cheese (for dairy-free version)
  • Fresh sage, thyme, or rosemary (for herbal flavor)
  • Breadcrumbs or chopped pecans (for crunchy topping)

Instructions

  1. Cook the Pasta: Start by boiling your pasta in salted water until al dente, about 7 to 8 minutes. Drain well and set aside while preparing the sauce.
  2. Prepare the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly golden and bubbly, forming the base to thicken your cheese sauce.
  3. Make the Cheese Sauce: Slowly whisk in the milk or cream, stirring continuously until the sauce is smooth and thickened. Then, add the pumpkin puree and grated cheeses. Stir until the cheese is fully melted and the sauce is creamy. Season with garlic powder, nutmeg, salt, and pepper.
  4. Combine Pasta and Sauce: Mix the cooked pasta into the pumpkin cheese sauce, making sure every piece is coated evenly with the luscious sauce.
  5. Final Touches and Baking (Optional): For a golden, crispy crust, transfer the mixture to a baking dish. Sprinkle extra cheese or breadcrumbs on top, then bake in a preheated oven at 350°F (175°C) for 20 minutes or until bubbly and slightly browned.

Notes

  • Use fresh pumpkin puree for best flavor and texture if possible.
  • Combine sharp cheddar with a milder cheese to balance the pumpkin sweetness.
  • Don’t overcook the pasta; slightly undercooked pasta holds up better when baked.
  • Season gradually and taste frequently as pumpkin adds natural sweetness.
  • Add a splash of extra milk if the cheese sauce becomes too thick before serving.

Nutrition

Keywords: Pumpkin Mac and Cheese, Fall Recipe, Comfort Food, Creamy Pasta, Seasonal Dish, Vegetarian, Gluten-Free Option

Find it online: https://sophiemelody.com/pumpkin-mac-and-cheese/