Easy Pumpkin Mac and Cheese
- PREP 10min
- COOK 40min
- TOTAL 50min
My family loves this pumpkin mac and cheese recipe! Pumpkin puree makes a velvety, rich cheese sauce. Use pure pumpkin puree, not the canned mix labeled “pumpkin pie mix,” which has spices added to it. You can also swap pumpkin for another pureed squash, such as butternut squash.
You Will Need
1 pound pasta, such as macaroni or shells (450g)
Salt, as needed
4 tablespoons unsalted butter (55g)
¼ cup all-purpose flour (30g)
2 cups milk, whole or 2% are best (470ml)
1 teaspoon Dijon mustard
½ teaspoon fresh ground black pepper
¼ teaspoon finely grated nutmeg
1 cup pure pumpkin puree, try homemade pumpkin puree (227g)
2 cups grated sharp cheddar cheese, 8 ounces (226g)
Directions
1Preheat the oven to 350°F (177°C). Butter a 3-quart casserole dish or spray with nonstick cooking spray.
2Bring a large pot of salted water to a boil. Cook pasta as directed on the package. (Usually 7 to 10 minutes). Drain.
3Melt the butter in a large, high-sided pan over medium heat. When it begins to bubble, add the flour. Cook, whisking constantly for 2 to 3 minutes until the butter smells fragrant and nutty. The color of the butter-flour mixture will turn light brown.
4While whisking, slowly pour in the milk. Continue to cook, whisking constantly until the sauce bubbles and thickens.
5Reduce the heat to low, and then season the sauce with a ½ teaspoon of salt, pepper, nutmeg, and mustard.
6Add the pumpkin puree and three-quarters of the grated cheese. Stir until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and adjust with more salt or pepper.
7Stir the cooked pasta into the sauce until well coated, then spoon into the prepared baking dish and top with remaining cheese.
8Bake uncovered until golden brown on top, for about 25 minutes. Let stand 5 minutes before serving.
Adam and Joanne's Tips
- Storing: Keep covered in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Bake, covered, in a 350°F oven for about an hour. Or thaw overnight and gently reheat on the stove (if it seems dry, add a tablespoon or two of extra milk).
- Dutch oven: If you have one, make the sauce in an oven-safe Dutch oven. This way, there is no need to dirty a baking dish. Instead, mix the pasta and sauce in the Dutch oven and bake.
- The nutrition facts provided below are estimates.