Description
Cheddar Pumpkin Mac and Cheese is a creamy, cheesy autumn comfort food made with tender macaroni, sharp cheddar cheese, and pumpkin puree. Ready in about 20 minutes on the stovetop, this easy recipe can also be transformed into a crunchy baked casserole with a golden panko topping.
Ingredients
- 1 pound macaroni pasta (16 ounces)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (2% recommended)
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 can pumpkin puree (15 ounces)
- Salt and black pepper, to taste
- 1/3 cup panko breadcrumbs, if making the casserole
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until tender. Drain and set aside.
- Make the roux: Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for a couple of minutes, stirring continuously, until the mixture thickens.
- Add the milk: Gradually stir in the milk. Continue cooking and stirring for a couple of minutes until the sauce begins to thicken.
- Add the cheese and pumpkin: Stir in the shredded cheddar cheese and pumpkin puree. Whisk until the cheese has melted and the sauce is smooth.
- Combine with pasta: Pour the pumpkin-cheddar sauce over the drained macaroni. Stir until the pasta is evenly coated, then season with salt and black pepper to taste.
- Serve stovetop: Serve the mac and cheese warm and creamy, or continue with the casserole option below.
- Optional baked casserole: Preheat the oven to 400°F (200°C). Transfer the desired amount of mac and cheese to a casserole dish and sprinkle with panko breadcrumbs.
- Bake for about 20 minutes, until the breadcrumbs are toasted and crisp. For extra browning, finish under the broiler for a few minutes, watching carefully to prevent burning.
Notes
- Pumpkin flavor: If you prefer a milder pumpkin flavor, start with half of the 15-ounce can of pumpkin puree and add more to taste.
- Casserole size: For the full batch, use a casserole dish at least 13 inches in size and up to 1/2 cup panko breadcrumbs.
- Use leftovers: You can bake leftover mac and cheese in a smaller dish. About 5 cups of macaroni fits well in a 9-inch dish with approximately 1/3 cup panko.
- Extra flavor: Add a pinch of nutmeg, smoked paprika, or cayenne pepper if you want more warmth or a little heat.
- Cheese: Sharp cheddar gives the sauce a rich, tangy flavor. Shred the cheese yourself for a smooth melt.
- Stovetop or baked: The recipe is ready in about 20 minutes when served directly from the pot. Baking the casserole requires approximately 20 additional minutes.
- Yield: Makes 8 servings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course, Dinner
- Method: Stovetop, Baking
- Cuisine: American