Baked Pumpkin Mac and Cheese
Creamy baked macaroni and cheese made with pumpkin puree, sharp cheddar, milk, and warm seasonings, finished with a golden, bubbling cheese topping.
Equipment
- Large pot
- Colander
- Large saucepan
- Whisk
- Wooden spoon or spatula
- 9x13-inch baking dish
- Measuring cups and spoons
Ingredients
- 1 pound elbow macaroni or short-cut pasta
- 1 cup pure canned pumpkin puree
- 2 ½ cups shredded sharp cheddar cheese divided
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon dry mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the macaroni until slightly underdone according to the package directions.
- Drain the pasta well and set aside.
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the milk until smooth.
- Add the heavy cream and continue stirring until the sauce begins to thicken.
- Stir in the pumpkin puree, dry mustard, garlic powder, nutmeg, salt, and black pepper.
- Reduce the heat to low and gradually stir in 2 cups of shredded cheddar cheese until melted and smooth.
- Add the cooked macaroni and stir until evenly coated with the pumpkin cheese sauce.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 20-25 minutes, until the cheese is melted, golden, and bubbling.
- Let the mac and cheese rest for 5 minutes before serving.
Notes
Nutritional Information per serving:
- Calories: 470 kcal
- Carbohydrates: 51 g
- Protein: 17 g
- Fat: 23 g
- Saturated Fat: 14 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 500 mg
