Description
Creamy baked mac and cheese with pumpkin puree and white cheddar. A comforting fall dish without meat or alcohol.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 cups shredded white cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9 inch baking dish.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk. Cook, stirring constantly, until thickened — about 3 minutes.
- Stir in pumpkin puree, garlic powder, onion powder, nutmeg, salt, and pepper.
- Reduce heat to low. Add shredded white cheddar and Parmesan. Stir until melted and smooth.
- Add cooked macaroni to the sauce. Stir to coat evenly.
- Pour mixture into prepared baking dish.
- In a small bowl, mix panko breadcrumbs with 1 tablespoon melted butter. Sprinkle over mac and cheese.
- Bake for 20 to 25 minutes, until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
- Use gluten-free pasta and flour for a gluten-free version.
- You can substitute sharp cheddar for white cheddar if needed.
- Add a pinch of cayenne for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg