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Pumpkin Mac and Cheese

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Creamy and cozy Pumpkin Mac and Cheese, perfect for fall evenings, blending rich cheese with velvety pumpkin.

Ingredients

Scale
  • 2 cups pasta (elbow macaroni, shells, fusilli, or gluten-free)
  • 1 cup pumpkin purée
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup whole milk or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente; reserve 1 cup pasta water before draining.
  2. Make the roux: In the same pot, melt butter over medium heat, whisk in flour for 2-3 minutes until golden.
  3. Add milk and spices: Gradually pour in milk, whisking to avoid lumps, simmer for 2-4 minutes. Add nutmeg, cinnamon, salt, and pepper.
  4. Mix in cheese: Reduce heat, add cheddar and mozzarella, stirring until melted. Adjust thickness with reserved pasta water if needed.
  5. Incorporate pumpkin: Stir in pumpkin purée, adjusting seasoning to taste.
  6. Mix pasta and sauce: Add drained pasta to cheese sauce, stirring until fully coated.
  7. Bake (optional): Transfer to a greased baking dish, top with cheese and breadcrumbs, and bake at 350°F (175°C) for 20 minutes until bubbly.
  8. Serve it hot, garnished with fresh herbs if desired.

Notes

For an extra kick, consider adding diced jalapeños or sriracha. You can also prepare this dish ahead of time and bake it when ready to serve.

Nutrition

Keywords: pumpkin, mac and cheese, comfort food, fall recipes, vegetarian, cozy

Find it online: https://sweetladle.com/one-pot-pumpkin-mac-and-cheese-creamy-fall-dinner/