Description
Pumpkin Mac and Cheese is a delightful twist on the classic comfort food, combining creamy cheese with the rich flavor of pumpkin for a unique and nutritious dish.
Ingredients
- Elbow macaroni: 2 cups (uncooked)
- Pumpkin puree: 1 cup (canned or fresh)
- Sharp cheddar cheese: 2 cups, shredded
- Heavy cream: 1 cup
- Butter: 4 tablespoons (divided)
- Garlic powder: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Salt: 1 teaspoon (to taste)
- Black pepper: 1/2 teaspoon (to taste)
- Breadcrumbs: 1 cup (for topping)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 7-9 minutes. Drain and set aside.
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add heavy cream and pumpkin puree, stirring until well combined and heated through for 2-3 minutes.
- Stir in garlic powder, nutmeg, salt, and black pepper. Gradually add shredded cheddar cheese, stirring until melted and smooth. Mix in the cooked macaroni until evenly coated.
- Preheat the oven to 350°F (175°C). Transfer the mixture to a greased casserole dish. Melt the remaining 2 tablespoons of butter and mix with breadcrumbs. Sprinkle over the mac and cheese.
- Bake for 25-30 minutes until the top is golden brown and crispy. Let cool for a few minutes before serving.
Notes
- For a gluten-free version, substitute elbow macaroni with gluten-free pasta.
- Experiment with different cheeses like Gruyère or Monterey Jack for varied flavors.
- To make it vegan, use plant-based cheese and coconut milk instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Pumpkin, Mac and Cheese, Comfort Food, Vegetarian, Creamy