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Pumpkin Mac and Cheese

This pumpkin mac and cheese combines creamy, cheesy sauce with a hint of roasted pumpkin for a seasonal twist. The dish is assembled with al dente pasta coated in a smooth pumpkin and cheese mixture, then baked until bubbling and golden. The final result is a comforting, velvety casserole with a subtle sweetness and a smoky undertone, perfect for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g pasta shells or cavatappi sturdy pasta shape
  • 1 cup pumpkin puree canned or roasted homemade
  • 1 cup shredded cheddar cheese sharp and tangy
  • 0.5 cup shredded Gruyère cheese nutty flavor, optional
  • 1 cup milk whole or skim
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 cup chopped onion sweated until translucent
  • 1 tsp nutmeg ground
  • to taste salt and pepper
  • 0.5 cup breadcrumbs panko for extra crunch

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Baking Dish
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 180°C (350°F) and set a large pot of salted water to boil.
  2. Add the pasta to the boiling water and cook until just al dente, about 8 minutes. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  4. Stir in the pumpkin puree and cook for another 2 minutes, allowing the flavors to meld and the mixture to smell warm and slightly caramelized.
  5. In a bowl, whisk together the milk, heavy cream, and a pinch of salt, pepper, and nutmeg.
  6. Gradually pour the milk mixture into the saucepan with the pumpkin, stirring constantly to keep the sauce smooth and prevent curdling.
  7. Stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is silky and creamy.
  8. Mix the cooked pasta into the cheese and pumpkin sauce, ensuring each piece is coated evenly. Season with salt, pepper, and a pinch of nutmeg.
  9. Transfer the mixture to a greased baking dish, spreading it out evenly. Sprinkle breadcrumbs and extra cheese over the top for a crispy finish.
  10. Bake for 20-25 minutes until bubbly around the edges and the top is golden brown and crispy.
  11. Remove from the oven and let it sit for a few minutes. Serve hot, with a sprinkle of extra cheese or herbs if desired.

Notes

For an extra smoky flavor, roast the pumpkin beforehand until slightly charred before pureeing. Adjust the spice levels to suit your taste, adding a pinch of cayenne or paprika for heat. Using different cheeses like fontina or mozzarella can create varied flavor profiles.