Pumpkin Mac and Cheese
Pumpkin Mac and Cheese made with canned pumpkin, Cheddar cheese, gruyère cheese, fresh sage and topped with crunchy seasoned breadcrumbs is the perfect fall dish.
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Pumpkin Mac and Cheese
- Prep Time: 20 m
- Cook Time: 35 m
- Total Time: 55 m
- Servings: 8
Ingredients
- 1 pound dried penne rigatoni, cavatapi or other shape
- 2 tablespoons butter
- 3 tablespoons flour
- 3½ cups milk room temperature
- 8 ounces Gruyère cheese grated
- 8 ounces Cheddar cheese grated
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- freshly ground black pepper
- pinch nutmeg
- ½ teaspoon dried sage
- 2 tablespoons chopped fresh sage
- 15 ounce canned pumpkin (not pumpkin pie filling)
- 1 cup seasoned panko breadcrumbs
- ½ cup toasted salted pumpkin seeds rough chopped
Instructions
- Pre-heat the oven to 350ºF.
- Bring a large stockpot of salted water to a boil. Add the pasta and cook until just al dente. Drain and set aside.
- Heat a 3-quart saucepan or casserole over medium-high heat. Add the butter and when it has melted, add the flour. Whisk a little and cook for about 2 minutes. Add the milk and whisk well to break up any lumps. Bring the mixture to a simmer so that the sauce thickens. Simmer for just a minute and then turn off the heat. Let the sauce sit for a minute and then add the cheeses, stirring until everything is melted. Season with salt, pepper and nutmeg.
- Add the sage (dried and fresh) and the pumpkin. Stir until everything is smooth.
- Combine the pasta and sauce and stir together well. Cover the pasta with a lid and transfer the casserole to the oven. Bake for 20 minutes.
- Combine the panko breadcrumbs and pumpkin seeds in a small bowl. When the casserole has baked for 20 minutes, remove the lid and top with the breadcrumb-seed mixture. Return the casserole to the oven (uncovered) and bake for another 10 to 15minutes, or until the topping is nicely brown.
- Let the mac and cheese cool for a few minutes before serving.
Nutrition Facts
Pumpkin Mac and Cheese
Amount Per Serving
Calories 688
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g90%
Cholesterol 90mg30%
Sodium 904mg38%
Potassium 522mg15%
Carbohydrates 62g21%
Fiber 4g16%
Sugar 10g11%
Protein 35g70%
Vitamin A 9195IU184%
Vitamin C 2.4mg3%
Calcium 803mg80%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
I’m with you about pumpkin Meredith. The bundt cake looks good but that pumpkin mac & cheese is a big no! Don’t screw up mac & cheese! It’s an icon 😊
This recipe is a winner! I loved it. I used a little bit of the pasta cooking water to thin the cheese sauce out just a tiny bit.