Pumpkin Mac and Cheese
This pumpkin mac and cheese blends the creamy comfort of a classic baked mac and cheese with rich, earthy pumpkin. It's baked until it's bubbly and golden in a sharp cheddar and gouda cheese sauce with a pumpkin twist. We've finished it off with sage infused breadcrumbs to boost the fall flavors and a delightful crisp to this cheesy dish.
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Ingredients
- 1 pound elbow pasta
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ½ teaspoon coarse salt
- 2 cups milk
- 1 cup pumpkin puree
- 1 ½ cups sharp cheddar cheese (shredded)
- 1 ½ cups gouda cheese (shredded (fontina cheese option))
- ½ coarse salt
- ½ cup panko breadcrumbs
- 3 tablespoons melted butter
- 3 sage leaves (for infusing melted butter)
Instructions
- In a saucepan, melt butter over medium heat. When butter has melted, add sage leaves and simmer for 5-10 minutes, or until butter begins to brown, stirring as needed to prevent burning. Remove from heat, allow to cool and stir in breadcrumbs.
- In a large stockpot with salted water, cook pasta according to package directions for 1-2 minutes less than al dente. Reserve ½ cup of pasta water, drain and set aside.
- In the empty pasta pot, melt butter over medium heat and whisk in flour to form a roux. Slowly stir in milk, whisking as it heats through. Then, mix in cheese, a little at a time until it is melted through then whisk in pumpkin.
- Return the pasta to the pot with the sauce and stir to coat. Then, transfer to a baking dish. Sprinkle with remaining shredded cheese and then sage infused breadcrumbs.
- Bake at 350˚F until breadcrumbs are golden and cheese is bubbling (about 20-25 minutes).
- Remove from oven and allow to cool for 5-10 minutes before serving.
Nutrition
Calories: 586kcal Carbohydrates: 53g Protein: 26g Fat: 30g Saturated Fat: 18g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.3g Cholesterol: 98mg Sodium: 759mg Potassium: 363mg Fiber: 3g Sugar: 7g Vitamin A: 5546IU Vitamin C: 1mg Calcium: 565mg Iron: 2mg