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RECIPE
19 INGREDIENTS11 STEPS1HR

Pumpkin Mac and Cheese

4.9
8 Ratings

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Candid Appetite

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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.
1HR
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4 1/3 cups
Penne Pasta
or Short Pasta of Choice
1/3 cup
divided
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
Garlic Powder
1/2 tsp
3/4 cup
homemade or canned
2 cups
Shredded  Cheddar Cheese
plus more for topping
or Gruyere Cheese
1/2 cup
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

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Nutrition Per Serving

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CALORIES
809
FAT
35.2 g
PROTEIN
30.3 g
CARBS
92.5 g

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 2
Bring a large pot of cold water to a boil. Season with Salt (to taste) and add the Penne Pasta (1 pound). 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 tablespoon) and melt. Add the All-Purpose Flour (3 tablespoon) and whisk together. Cook for a few minutes until the mixture smells nutty.
Step 4
Stream in the Whole Milk (4 cup) 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 tablespoon), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Dried Thyme (1/2 teaspoon), Onion Powder (1/2 teaspoon), Garlic Powder (1/2 teaspoon), and Paprika (1/2 teaspoon).
Step 6
Stir in the 100% Pumpkin Purée (3/4 cup).
Step 7
Turn off the heat and add the Cheddar Cheese (2 cup) (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 9
To make the sage breadcrumb toppings, heat a small pot over low heat. Add Butter (2 tablespoon) melt. Add the Fresh Sage (2 tablespoon) 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 11
Bake in the center rack for about 25-30 minutes, until golden brown and bubbly. Serve right away.

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Nutrition Per Serving
Calories
809
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
20.7 g
103%
Trans Fat
0.0 g
--
Cholesterol
100.5 mg
34%
Carbohydrates
92.5 g
34%
Fiber
4.7 g
17%
Sugars
23.9 g
--
Protein
30.3 g
61%
Sodium
1066.8 mg
46%
Vitamin D
0.3 µg
2%
Calcium
634.2 mg
49%
Iron
3.9 mg
22%
Potassium
502.1 mg
11%
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