Description
Creamy pumpkin mac and cheese is a fall twist on the classic. You get a rich, cheesy sauce with a hint of pumpkin. This dish is easy to make and perfect for a cozy dinner.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 375°F.
- Cook the macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk. Cook until the mixture thickens, about 3 to 4 minutes.
- Stir in pumpkin puree, shredded cheese, salt, pepper, and nutmeg. Whisk until cheese melts and sauce is smooth.
- Add the cooked macaroni to the sauce. Stir to coat evenly.
- Pour the mixture into a greased 9×9 inch baking dish. Sprinkle breadcrumbs on top if using.
- Bake for 20 minutes until bubbly and golden. Serve hot.
Notes
- You can use any pasta shape you like.
- For a gluten-free version, use gluten-free pasta and flour.
- Add cooked chicken or vegetables for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg