Description
This creamy roasted pumpkin mac and cheese combines tender roasted pumpkin puree with a rich cheddar cheese sauce, creating a comforting and flavorful twist on the classic macaroni and cheese. Perfect for fall or any time you want a cozy, satisfying meal with a hint of autumn sweetness.
Ingredients
Scale
Main Ingredients
- 2 cups Roasted Pumpkin Puree (Use sugar or pie pumpkin for sweetness.)
- 8 ounces Short Pasta (elbow macaroni or cavatappi) (Cook al dente.)
- 2 cups Shredded Cheddar Cheese (Blend of sharp and mild cheddar.)
- 2 cups Whole Milk (For a rich cheese sauce.)
- 2 tablespoons Unsalted Butter (Melted for the roux.)
- 2 tablespoons All-Purpose Flour (For thickening the sauce.)
- 1 pinch Freshly Grated Nutmeg (Enhances flavor.)
- 1 teaspoon Salt (To taste.)
- 1 teaspoon Black Pepper (To taste.)
Optional Topping
- 0.5 cup Breadcrumbs (Optional topping for crunch.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pumpkin.
- Roast Pumpkin: Cut the pumpkin into chunks, roast until tender—usually about 25-30 minutes—and then blend until smooth to make the pumpkin puree.
- Cook Pasta: Boil a pot of salted water and cook the short pasta until al dente, then drain and set aside.
- Make Roux: In a saucepan, melt the unsalted butter over medium heat and whisk in the all-purpose flour until combined and smooth, cooking for about 1-2 minutes to create the base for the sauce.
- Add Milk: Gradually pour in the whole milk, whisking continuously until the mixture thickens and starts to simmer, forming a creamy sauce.
- Incorporate Pumpkin and Cheese: Stir in the roasted pumpkin puree and shredded cheddar cheese, mixing until the cheese is fully melted and the sauce is smooth.
- Season Sauce: Season the sauce with salt, black pepper, and freshly grated nutmeg to enhance the flavors.
- Combine Pasta and Sauce: Add the cooked pasta into the pumpkin cheese sauce, stirring gently to coat the pasta evenly.
- Bake: Transfer the mac and cheese mixture into a greased baking dish. If desired, sprinkle the optional breadcrumbs over the top for added crunch. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.
- Serve: Allow the dish to cool slightly before serving warm for the best texture and flavor.
Notes
- Use sugar or pie pumpkin for a naturally sweet pumpkin puree.
- Cooking the pasta al dente ensures it maintains a good texture after baking.
- For a richer sauce, a mix of sharp and mild cheddar cheeses is recommended.
- Breadcrumb topping is optional but adds a pleasant crunch to the dish.
- Nutmeg enhances the flavor profile but can be omitted if unavailable.
