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Pumpkin Mac and Cheese

19 INGREDIENTS • 11 STEPS • 1HR

Pumpkin Mac and Cheese

Recipe

4.7

10 ratings
Community Pick
Community Pick
The best way to make people like anything, I have found, is to drench it in butter and cheese and cover it in a creamy sauce. Throw in some pasta and your are golden. Stop giving me that look of confusion. It is simple really.
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The best way to make people like anything, I have found, is to drench it in butter and cheese and cover it in a creamy sauce. Throw in some pasta and your are golden. Stop giving me that look of confusion. It is simple really.
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

1HR

Total Time

$1.28

Cost Per Serving

Ingredients

Servings
6
us / metric
100% Pumpkin Purée
170 g
100% Pumpkin Purée
homemade or canned
Penne Pasta
455 g
Penne Pasta
or Short Pasta of Choice
Butter
75 mL
Butter
divided
All-Purpose Flour
3 Tbsp
All-Purpose Flour
Whole Milk
960 mL
Whole Milk
Dijon Mustard
1 Tbsp
Dijon Mustard
Salt
1 tsp
Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Dried Thyme
1/2 tsp
Dried Thyme
Onion Powder
1/2 tsp
Onion Powder
Garlic Powder
1/2 tsp
Garlic Powder
Paprika
1/2 tsp
Paprika
Cheddar Cheese
240 g
Shredded Cheddar Cheese
plus more for topping
or Gruyere Cheese
Parmesan Cheese
45 g
Grated Parmesan Cheese
plus more for topping
Fontina Cheese
4 Tbsp
Shredded Fontina Cheese
Fresh Sage
2 Tbsp
Thinly Sliced Fresh Sage
Panko Breadcrumbs
4 Tbsp
Panko Breadcrumbs
Breadcrumbs
4 Tbsp
Breadcrumbs
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
721
Fat
32.9 g
Protein
29.3 g
Carbs
75.6 g
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C) and place a 9×13 baking dish on a baking sheet, or arrange 6-8 individual ramekins on a baking sheet. Set aside.
step 1 Preheat oven to 375 degrees F (190 degrees C) and place a 9×13 baking dish on a baking sheet, or arrange 6-8 individual ramekins on a baking sheet. Set aside.
step 2
Bring a large pot of cold water to a boil. Season with Salt (to taste) and add the Penne Pasta (455 g). Stir often and cook 2 minutes under suggested cooking time (it will finish in the oven). It should not be overly soft. Drain and set aside.
step 2 Bring a large pot of cold water to a boil. Season with Salt (to taste) and add the Penne Pasta (455 g). Stir often and cook 2 minutes under suggested cooking time (it will finish in the oven). It should not be overly soft. Drain and set aside.
step 3
To make the pumpkin cheese sauce, heat a large pot over medium heat. Add Butter (3 Tbsp) and melt. Add the All-Purpose Flour (3 Tbsp) and whisk together. Cook for a few minutes until the mixture smells nutty.
step 3 To make the pumpkin cheese sauce, heat a large pot over medium heat. Add Butter (3 Tbsp) and melt. Add the All-Purpose Flour (3 Tbsp) and whisk together. Cook for a few minutes until the mixture smells nutty.
step 4
Stream in the Whole Milk (960 mL) while whisking the entire time. Bring to a simmer and allow the milk to thicken. You will know the sauce is ready when the back of a wooden spoon is coated and you can leave a line with your finger.
step 4 Stream in the Whole Milk (960 mL) while whisking the entire time. Bring to a simmer and allow the milk to thicken. You will know the sauce is ready when the back of a wooden spoon is coated and you can leave a line with your finger.
step 5
Once thickened, season with the Dijon Mustard (1 Tbsp), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Dried Thyme (1/2 tsp), Onion Powder (1/2 tsp), Garlic Powder (1/2 tsp), and Paprika (1/2 tsp).
step 5 Once thickened, season with the Dijon Mustard (1 Tbsp), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Dried Thyme (1/2 tsp), Onion Powder (1/2 tsp), Garlic Powder (1/2 tsp), and Paprika (1/2 tsp).
step 6
Stir in the 100% Pumpkin Purée (170 g).
step 7
Turn off the heat and add the Cheddar Cheese (240 g) (reserve a bit for the topping), Parmesan Cheese (45 g) (reserve a bit for the topping), and Fontina Cheese (4 Tbsp). Stir until the cheeses melt and the sauce is evenly incorporated together.
step 7 Turn off the heat and add the Cheddar Cheese (240 g) (reserve a bit for the topping), Parmesan Cheese (45 g) (reserve a bit for the topping), and Fontina Cheese (4 Tbsp). Stir until the cheeses melt and the sauce is evenly incorporated together.
step 8
Add the cooked penne pasta and stir to combine. Pour into the baking dish or portion out into the individual ramekins. Top with reserved cheddar cheese and parmesan cheese.
step 8 Add the cooked penne pasta and stir to combine. Pour into the baking dish or portion out into the individual ramekins. Top with reserved cheddar cheese and parmesan cheese.
step 9
To make the sage breadcrumb toppings, heat a small pot over low heat. Add Butter (2 Tbsp) melt. Add the Fresh Sage (2 Tbsp) and cook until crispy, about a minute. Remove from heat and allow to slightly cool.
step 9 To make the sage breadcrumb toppings, heat a small pot over low heat. Add Butter (2 Tbsp) melt. Add the Fresh Sage (2 Tbsp) and cook until crispy, about a minute. Remove from heat and allow to slightly cool.
step 10
In a small bowl, combine the Panko Breadcrumbs (4 Tbsp) and plain Breadcrumbs (4 Tbsp). Add the crispy fresh sage and butter. Stir with a spoon and sprinkle evenly over the mac and cheese.
step 10 In a small bowl, combine the Panko Breadcrumbs (4 Tbsp) and plain Breadcrumbs (4 Tbsp). Add the crispy fresh sage and butter. Stir with a spoon and sprinkle evenly over the mac and cheese.
step 11
Bake in the center rack for about 25-30 minutes, until golden brown and bubbly. Serve right away.
step 11 Bake in the center rack for about 25-30 minutes, until golden brown and bubbly. Serve right away.
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