Description
This Easy Pumpkin Mac and Cheese is a creamy, cheesy, and slightly sweet twist on the classic comfort food. The pumpkin puree adds a rich, velvety texture while also sneaking in some extra nutrients. Made in just 30 minutes, this dish is perfect for a cozy dinner or a quick side dish. Even picky eaters will love it!
Ingredients
Units
Scale
- For the Pasta:
- 12 oz (340g) elbow macaroni (or any pasta of choice)
- 1 tsp salt (for boiling water)
- For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional, for depth of flavor)
- 1/4 tsp nutmeg (optional, enhances pumpkin flavor)
- Salt and pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- For Topping (Optional):
- 1/4 cup panko breadcrumbs (for a crunchy topping)
- 1 tbsp melted butter
Instructions
- 1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add macaroni and cook according to package instructions until al dente.
- Drain and set aside.
- 2. Make the Cheese Sauce:
- In a large pan over medium heat, melt the butter.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk, stirring constantly until smooth.
- Add the pumpkin puree, Dijon mustard, garlic powder, onion powder, smoked paprika, nutmeg, salt, and pepper. Stir well.
- Reduce heat to low and stir in cheddar cheese and Parmesan, mixing until melted and creamy.
- 3. Combine & Serve:
- Add the drained pasta to the cheese sauce, tossing to coat evenly.
- Taste and adjust seasoning if needed.
- 4. Optional Crispy Topping:
- Preheat the oven to 375°F (190°C).
- Mix panko breadcrumbs with melted butter and sprinkle over the mac and cheese.
- Bake for 10 minutes, or until golden brown.
Notes
- Make it extra creamy: Use half-and-half instead of milk.
- Gluten-free option: Use gluten-free pasta and swap flour for cornstarch.
- Vegan alternative: Use plant-based butter, dairy-free milk, and vegan cheese.
- Add protein: Stir in cooked bacon, shredded chicken, or ground turkey.
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg