Pumpkin Mac and Cheese

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 603kcal

Author: Nikole Berg

This Pumpkin Mac and Cheese is going to become your favorite side dish! This version is creamy with a touch of sage. It’s topped with breadcrumbs and baked to a golden brown perfection.

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Ingredients

16 oz package large elbow macaroni
8 tablespoon butter 1 stick, divided
¼ cup flour all purpose
1 ½ cups milk whole or 2%
½ teaspoon salt plus a pinch
⅛ teaspoon cayenne pepper
¼ teaspoon nutmeg
2 cups cheddar cheese shredded
1 cup Monterey jack cheese shredded
1 cup canned pumpkin puree not pumpkin pie filling
1 cup panko Japanese style breadcrumbs
⅛ teaspoon dried sage
1 cup mozzarella cheese or other good melting cheese

Instructions

Preheat oven to 350º F. Grease or spray a 2 quart casserole dish, set aside. Prepare macaroni according to package directions to al dente. Drain (don’t rinse). Return to pan and set aside.
Melt 4 tablespoon butter in a medium saucepan over medium-high heat. Add flour and cook for one minute whisking constantly. Slowly add milk in a thin stream, continuing to whisk. Add salt, nutmeg, and cayenne pepper. Cook for 2 to 3 minutes until thickened, stirring occasionally.
Add cheddar and Monterey Jack cheese, stirring after each addition. Mixture should be smooth.
Add pumpkin, stirring constantly, until heated through, about one minute. Pour pumpkin mixture over pasta until evenly coated.
In a small saucepan over medium low heat, melt remaining 4 tablespoon butter until golden brown. Remove from heat, add panko, sage and a generous pinch of salt, stir to coat.
Spoon half the pasta mixture into prepared pan. Spread ½ cup mozzarella cheese evenly over. Layer the rest of the pasta mixture over the cheese then top with remaining mozzarella cheese. Top with panko mixture.
Bake for 25 to 35 minutes or until topping is golden brown and pasta is heated through.

Notes

This recipe uses pureed pumpkin, not pumpkin pie mix.
Pureed sweet potato can be substituted-homemade or canned
Try other pasta shapes such as farfalle (bowties) or penne.
Use your favorite cheeses, but for best results it should have a good melting quality.
To make ahead after baking: cover the finished casserole with foil and refrigerate. Reheat covered in a preheated 325º F oven until heated through.
To make ahead before baking: make the recipe as written except for the breadcrumbs step. Cover the casserole with foil and refrigerate until needed. Preheat the oven to 350º F, prepare breadcrumbs, then top the casserole. Bake covered for 30 minutes. Remove foil and bake until heated through and golden brown.

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