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Pumpkin Macaroni and Cheese

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Click around internet and you’ll discover it’s pumpkin season.  Everything is pumpkin related.  My favorite way to enjoy pumpkin is in a savory version, like this Pumpkin Macaroni and Cheese.

I LOVE macaroni and cheese.  It’s the ultimate comfort food in my book. Whenever I’m at a restaurant and there’s a “gourmet” version of mac ‘n cheese on the menu you can pretty much bet I’ll order it.  Today I thought I’d try making a pumpkin macaroni and cheese… it’s that time of year and everything is suppose to have pumpkin in it!  It was really good.  I seriously couldn’t stop going back for more bites!

I hope you’ll give this Pumpkin Macaroni and Cheese a try.  And, if you love pasta and pumpkin, and looking for another really FANTASTIC dish this fall, take a look at my Tortellini with Pumpkin Alfredo Sauce I made last year.  It’s amazing!

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Pumpkin Macaroni and Cheese

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Ingredients

Scale
  • 1 lb. pasta (I used gemelli, but use your favorite shape)
  • 3 Tbls. butter (plus a little extra for topping)
  • 3 Tbls. flour
  • 3 C. whole milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1 Tbls. dijon mustard
  • 2 1/2 C. cheddar cheese  (+ extra for topping)
  • 3/4 C. freshly grated parmesan cheese
  • 1 C. pumpkin puree
  • 1/4 C. panko breadcrumbs
  • fresh thyme for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Fill large pot with water add some salt and cook pasta according to package directions, except cook it a couple minutes less than directed so the pasta is al dente (it will cook more in the oven). Drain and set aside.
  3. In large oven proof skillet (I use cast iron), melt butter over medium heat. Add flour and whisk well, cooking the flour/butter mixture about a minute or so. Slowly add milk while continuing to whisk. Bring milk mixture to a simmer and continue cooking and stirring mixture until sauce is thickened a bit, about 5 minutes.
  4. Add salt, pepper, garlic powder, paprika and dijon. Stir well to combine. Add pumpkin and stir to combine, then add cheeses and stir until cheese melts. Remove from heat and add pasta. Toss well to coat the pasta with sauce. Sprinkle a little more cheese on top, followed by panko. Dot with additional butter.
  5. Bake about 20-30 minutes, until hot and bubbly and the topping is golden brown.
  6. Garnish with fresh thyme.

Notes

 

*Transfer the pasta to a oven proof casserole dish if you don’t have an oven proof skillet.