Recipe Image
Servings:
6
Pumpkin Mac and Cheese
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.
Total Time
1hr
4.7
10 Ratings
Author: Candid Appetite
Servings:
6
Ingredients
•
3/4
cup
100% Pumpkin Purée
•
1
lb
Penne Pasta
or Short Pasta of Choice
•
1/3
cup
Butter
•
3
Tbsp
All-Purpose Flour
•
4
cups
Whole Milk
•
1
Tbsp
Dijon Mustard
•
1
tsp
Salt
•
1
tsp
Freshly Ground Black Pepper
•
1/2
tsp
Dried Thyme
•
1/2
tsp
Simply Organic Onion Powder
•
1/2
tsp
Simply Organic Garlic Powder
•
1/2
tsp
Paprika
•
2
cups
Shredded
Cheddar Cheese
or Gruyere Cheese
•
1/2
cup
Grated
Parmesan Cheese
•
4
Tbsp
Shredded
Fontina Cheese
•
2
Tbsp
Thinly Sliced
Fresh Sage
•
4
Tbsp
Panko Breadcrumbs
•
4
Tbsp
Breadcrumbs
•
to taste
Salt
Cooking Instructions
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.
2.
Bring a large pot of cold water to a boil. Season with
Salt (to taste)
and add the
Penne Pasta (1 lb)
. 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.
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.
4.
Stream in the
Whole Milk (4 cups)
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.
5.
Once thickened, season with the
Dijon Mustard (1 Tbsp)
,
Salt (1 tsp)
,
Freshly Ground Black Pepper (1 tsp)
,
Dried Thyme (1/2 tsp)
,
Simply Organic Onion Powder (1/2 tsp)
,
Simply Organic Garlic Powder (1/2 tsp)
, and
Paprika (1/2 tsp)
.
6.
Stir in the
100% Pumpkin Purée (3/4 cup)
.
7.
Turn off the heat and add the
Cheddar Cheese (2 cups)
(reserve a bit for the topping),
Parmesan Cheese (1/2 cup)
(reserve a bit for the topping), and
Fontina Cheese (4 Tbsp)
. Stir until the cheeses melt and the sauce is evenly incorporated together.
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.
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.
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.
11.
Bake in the center rack for about 25-30 minutes, until golden brown and bubbly. Serve right away.
Nutrition Per Serving
CALORIES
721
FAT
32.9 g
PROTEIN
29.3 g
CARBS
75.6 g
