Pumpkin Mac N Cheese is a creamy, cozy twist on the classic comfort food, perfect for autumn. The addition of pumpkin purée not only gives this dish a rich, velvety texture but also adds a subtle sweetness that balances the sharpness of the cheddar cheese. This dish is a great way to sneak in some extra veggies while enjoying a creamy, cheesy indulgence. It’s ideal for a cozy dinner or as a festive side dish during holiday gatherings, bringing together the warmth of fall flavors and the comfort of mac and cheese.
Ingredients:
- 8 oz elbow macaroni (or any short pasta)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup pumpkin purée
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Optional: Breadcrumbs for topping
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain and set aside.
- Make the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (roux) and is lightly golden.
- Add the milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
- Incorporate the pumpkin: Stir in the pumpkin purée, garlic powder, and nutmeg. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the cheese: Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine with pasta: Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
- Optional breadcrumb topping: For extra texture, you can transfer the mac and cheese to a baking dish, top it with breadcrumbs, and broil for 2-3 minutes until golden brown.
- Serve: Serve warm as a delicious main course or a side dish for your fall-inspired meals.
