Description
Pumpkin mac and cheese is a delightful twist on the classic comfort dish, blending creamy cheese with the subtle sweetness of pumpkin. Perfect for chilly nights, this dish offers a rich, cheesy flavor coupled with aromatic spices like nutmeg. Whether you’re hosting a dinner party or enjoying a cozy night in, this visually appealing recipe is sure to impress. With its gooey texture and crunchy topping, each bite brings warmth and nostalgia, making it an ideal addition to your fall menu.
Ingredients
Scale
- 8 oz cavatappi pasta
- 1 cup fresh pumpkin puree
- 2 cups shredded cheddar cheese (sharp and mild blend)
- 1 cup whole milk
- 1/4 tsp nutmeg
- 1 cup Panko breadcrumbs
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in flour for about 2 minutes until smooth.
- Gradually whisk in the milk until thickened (3-5 minutes). Stir in the pumpkin puree until combined.
- Reduce heat and add shredded cheddar gradually, stirring until melted. Mix in garlic powder, nutmeg, salt, and pepper.
- Fold cooked pasta into the cheese sauce until evenly coated.
- Transfer to a greased baking dish, top with Panko breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg