Description
Baked Macaroni and Cheese with Pumpkin is a comforting dish that combines rich flavors and creamy textures, perfect for fall gatherings or cozy family dinners.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add the pumpkin puree, salt, black pepper, nutmeg, and paprika to the sauce, mixing well.
- Remove the sauce from heat and stir in the cheddar and mozzarella cheeses until melted.
- Combine the cooked macaroni with the cheese sauce, mixing until well coated.
- Transfer the macaroni and cheese mixture to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs with the grated parmesan cheese and sprinkle over the top of the macaroni.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Let it rest for a few minutes before serving.
Notes
- Allow the baked macaroni to cool for a few minutes before serving to help it set.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 15
- Cholesterol: 30
Keywords: macaroni and cheese, pumpkin, comfort food, fall recipes, cheesy pasta