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Cozy up with this dreamy Pumpkin Mac and Cheese! It brings together velvety pumpkin sauce, tangy cheddar, and warming nutmeg for a truly satisfying meal. It's the go-to dish for autumn nights, whether you're feeding family or hosting friends. This yummy twist on a beloved classic comes topped with a crunchy parmesan crust that you won't be able to resist. Let's check out what goes into making this crowd-pleaser!
INGREDIENTS
- 12 oz whole wheat or gluten-free macaroni: Forms the foundation of our dish, giving you a healthier choice if you go with whole wheat or gluten-free options.
- 1 tbsp vegetable or olive oil: Needed for cooking the spices and creating the base of your sauce.
- 15 oz canned pure pumpkin puree: This key ingredient delivers a smooth texture and gentle sweetness to the dish.
- 2 cups milk of choice: Creates that dreamy sauce consistency. Go with whole milk for extra richness or try almond milk for something lighter.
- 8 oz sharp cheddar cheese (shredded): Brings a zingy, melty goodness that works wonders with the pumpkin.
- 1/4 tsp nutmeg: Offers a cozy, fragrant note that matches beautifully with pumpkin.
- Kosher salt and pepper (to taste): Perks up all the flavors and balances the pumpkin's natural sweetness.
- 1/2 cup parmesan cheese (grated): Gets scattered on top for that mouthwatering golden crunch.
- 1/2 tsp chili flakes (or to taste): Adds just enough kick to cut through the richness.
INSTRUCTIONS
- Step 1:
- Boil the pasta in salty water following the package directions. When it's just tender but still firm, drain it and give it a quick cold water rinse to stop it cooking further. Put the pasta aside for now.
- Step 2:
- Get your oven warming up to 375ºF.
- Step 3:
- Grab a deep pan and warm up the oil over medium heat. Toss in the nutmeg and let it cook for about 20 seconds until you can smell its lovely aroma. Mix in the pumpkin puree and milk, making sure to whisk it all together until you've got a nice smooth mix.
- Step 4:
- Once you see small bubbles forming, turn the heat down low. Slowly add your shredded cheddar, stirring the whole time until it's all melted into a creamy sauce. Add salt and pepper until it tastes just right to you.
- Step 5:
- Take the pan off the heat and mix in your cooked pasta, making sure every piece gets a good coating of that tasty pumpkin cheese sauce.
- Step 6:
- Pour everything into a baking dish. Sprinkle parmesan cheese and chili flakes all over the top.
- Step 7:
- Stick it in your preheated oven for 20-25 minutes, until it's bubbling away and the top turns golden. Let it cool down for a few minutes after taking it out before you dig in.
Serving and Storage Tips
- Enjoy your Pumpkin Mac and Cheese piping hot from the oven with a simple salad or some roasted veggies on the side for a complete meal.
- Want more crunch? Throw on some toasted breadcrumbs or crumbled bacon right before you serve it.
- Got leftovers? They'll keep in a sealed container in your fridge for up to 3 days. When reheating, add a splash of milk to keep it nice and creamy.
- You can freeze this dish too! Let it cool down completely, put it in a freezer-safe container, and it'll stay good for up to 2 months. Just thaw it overnight in your fridge before warming it back up.
Tips from Well-Known Chefs
- Chef Gordon Ramsay thinks you should roast your pumpkin first to get a deeper, more intense flavor in your mac and cheese.
- Chef Jamie Oliver loves throwing in a few sage leaves during baking to add a wonderful herby fragrance.
VARIATIONS
- Mix in some crispy pancetta or crumbled sausage for a meaty upgrade.
- Make it extra fancy by using a blend of cheeses like Gruyère, fontina, or smoked gouda.
- Not a pumpkin fan? Swap in butternut squash or sweet potato for a different but equally tasty flavor.