Pumpkin Mac and Cheese (Printable Version)
Smooth pumpkin and tangy cheese come together for a warm and comforting dish that screams fall.
# What You’ll Need:
01 -
3/4 lb of either gluten-free or whole wheat macaroni.
02 -
1 tablespoon of olive oil or any vegetable oil.
03 -
A pinch of nutmeg, about 1/4 teaspoon.
04 -
One 15-ounce can of pure pumpkin puree.
05 -
Two cups of milk, any kind you like.
06 -
8 ounces of shredded sharp cheddar cheese.
07 -
Salt and black pepper, season as you like.
08 -
Half a cup of grated parmesan cheese.
09 -
1/2 teaspoon crushed red pepper flakes, or as spicy as you prefer.
# Step-by-Step Guide:
01 -
Follow the instructions on the pasta package to cook it in salted water. Once it’s just tender, rinse it with cold water after draining.
02 -
Set your oven to 375ºF to get it warm.
03 -
Warm up a deep pan on medium heat and add the oil. Toss in the nutmeg and sauté it for just a few seconds until you catch its scent. Whisk in the pumpkin puree and milk until it’s all blended and velvety.
04 -
Turn the heat down to low once the sauce starts bubbling a bit. Stir the cheddar in slowly until it melts and the sauce is smooth. Add salt and pepper to taste.
05 -
Stir the cooked macaroni into the cheesy sauce until it’s coated well. Pour everything into a baking dish.
06 -
Spread parmesan and a sprinkle of chili flakes evenly across the top.
07 -
Put it in the oven and let it bake for 20 to 25 minutes, or until the surface is golden and bubbling.
# Additional Notes:
01 -
This creamy mac and cheese with pumpkin is cozy and great for fall evenings.
02 -
For extra flavor, add crumbled bacon or some toasted crumbs on top.