Description
A delightful twist on a classic favorite, this Pumpkin Mac and Cheese features a creamy texture and rich flavor of pumpkin blended with cheesy goodness.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
Instructions
- Boil a large pot of salted water and cook the elbow macaroni until al dente. Drain and set aside.
- In a medium saucepan, combine pumpkin puree and heavy cream. Heat over medium heat, stirring until well combined and warm. Gradually add shredded cheddar cheese, stirring until melted and smooth. Season with garlic powder, nutmeg, black pepper, and salt to taste.
- Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta.
- Preheat your oven to 350°F (175°C) and transfer the mac and cheese mixture into a baking dish.
- Mix breadcrumbs with olive oil or melted butter and sprinkle over the top of the mac and cheese.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
Notes
- For gluten-free, use gluten-free pasta.
- For lactose intolerance, substitute with almond milk and dairy-free cheese.
- Consider adding spices like paprika or cayenne for extra flavor.
- Mix in cooked vegetables like spinach or broccoli for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pumpkin, Mac and Cheese, Comfort Food, Vegetarian