Pumpkin Mac and Cheese

Recipe

19 INGREDIENTS • 11 STEPS • 1HR

Pumpkin Mac and Cheese

4.9

8 ratings

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.

Pumpkin Mac and Cheese

Save

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

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.

1HR

Total Time

$1.28

Cost Per Serving

Ingredients

Servings

6

US / Metric

3/4 cup

100% Pumpkin Purée

homemade or canned

1 lb

Penne Pasta

or Short Pasta of Choice

1/3 cup

divided

3 Tbsp

All-Purpose Flour

4 cups

Whole Milk

1 Tbsp

Dijon Mustard

1 tsp

1 tsp

Freshly Ground Black Pepper

1/2 tsp

Dried Thyme

1/2 tsp

Onion Powder

1/2 tsp

McCormick® Garlic Powder

1/2 tsp

2 cups

Shredded Cheddar Cheese

plus more for topping

or Gruyere Cheese

1/2 cup

Grated Parmesan Cheese

plus more for topping

1/4 cup

Shredded Fontina Cheese

2 Tbsp

Thinly Sliced Fresh Sage

1/4 cup

Panko Breadcrumbs

1/4 cup

Breadcrumbs

to taste

Nutrition Per Serving

VIEW ALL

Calories

795

Fat

35.2 g

Protein

30.0 g

Carbs

89.3 g

Pumpkin Mac and Cheese

Save

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 InstructionsHide images

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 (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.

step 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.

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 (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.

step 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.

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), McCormick® 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), McCormick® Garlic Powder (1/2 tsp), and Paprika (1/2 tsp).

step 6

Stir in the 100% Pumpkin Purée (3/4 cup).

step 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 (1/4 cup). Stir until the cheeses melt and the sauce is evenly incorporated together.

step 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 (1/4 cup). 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 (1/4 cup) and plain Breadcrumbs (1/4 cup). 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 (1/4 cup) and plain Breadcrumbs (1/4 cup). 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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