Description
A cozy twist on traditional mac and cheese, combining creamy pumpkin and sharp cheddar with a crispy panko topping.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin puree (canned or homemade)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1 cup whole milk
- 4 tbsp butter
- 1/4 cup panko breadcrumbs
- Salt, pepper, and nutmeg to taste
Instructions
- Cook the pasta: Boil salted water and cook elbow macaroni until al dente (7 to 8 minutes). Drain and set aside.
- Make the roux: Melt butter in a medium saucepan over medium heat. Stir in a similar amount of flour for 1 to 2 minutes until golden brown.
- Add liquids: Gradually whisk in whole milk, then add pumpkin puree and seasonings. Cook until thickened slightly.
- Incorporate the cheese: Lower heat and stir in shredded cheddar and Gruyère until melted and creamy.
- Combine and bake: Mix cooked macaroni into the cheese sauce, top with panko mixed with a little melted butter, and bake at 350°F (175°C) for about 20 minutes until golden brown.
Notes
Consider using high-quality cheeses for the best flavor. You can make this dish ahead by preparing the cheese sauce and storing it in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg