Pumpkin Cheddar Mac N Cheese
Elevate your comfort food game with this irresistibly creamy Pumpkin Cheddar Mac N Cheese, a cozy twist on the classic favorite. Featuring tender elbow macaroni bathed in a velvety sauce of sharp cheddar, Parmesan, and pumpkin puree, this dish delivers a perfect balance of cheesy richness and autumn-inspired flavor. A touch of Dijon mustard, garlic powder, and paprika adds depth, while a crispy panko breadcrumb topping brings satisfying texture to every bite. Ready in just 40 minutes, this easy-to-make baked mac and cheese is perfect for weeknight dinners, potlucks, or holiday gatherings. Serve this seasonal delight alongside a fresh salad or roasted vegetables for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- 1 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually pour in the milk while whisking to create a smooth sauce. Continue cooking and stirring for 3-4 minutes, until the sauce thickens slightly.
Stir in the pumpkin puree, Dijon mustard, paprika, garlic powder, salt, and black pepper. Cook for an additional 1-2 minutes to combine.
Remove the saucepan from heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
Add the cooked macaroni to the sauce and stir to coat evenly.
Transfer the mac and cheese mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your creamy and comforting Pumpkin Cheddar Mac N Cheese!
Nutrition Facts
Calories |
3989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5937 mg | 258% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 59.2 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3494 mg | 269% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
