Pumpkin Macaroni and Cheese
This post may contain affiliate links. See my disclosure policy.
This Pumpkin Macaroni and Cheese recipe features two kinds of cheese, fresh herbs, and a show-stopping parmesan-pecan breadcrumb topping. It’s utterly deelicious!
For more mac and cheese goodness be sure to also try my ultimate Cheeseburger Macaroni!
Few things say “comfort” like a plate piled high with macaroni and cheese. And I don’t mean the boxed kind. I mean plump noodles drenched in a rich and creamy homemade cheese sauce. That’s the kind!
Well, ’tis the season to be pumpkin and so I’ve conjured up a truly delectable Autumn-themed mac and cheese the whole family will love! We had a great pumpkin harvest in our garden this year and this pumpkin mac and cheese recipe is always favorite way to use up this delicious autumn squash.
This macaroni and cheese features a pumpkin-based sauce that’s laced with two kinds of cheese: Aged cheddar and gorgonzola. It’s further seasoned with nutmeg and fresh sage and then topped with a simply irresistible crunchy Parmesan-pecan breadcrumb topping. (For our gluten-free friends, use GF panko breadcrumbs.)
This recipe is a fun way to change up this classic dish and celebrate autumn! Even our kids love this mac and cheese. (And they never guessed there’s nearly 2 pounds of nutrition-packed pumpkin in it – SCORE!)
This pumpkin macaroni and cheese can either be baked in a large casserole dish or in small ramekins for individual servings. This dish can be reheated in the microwave or, to crisp up the topping, it can be reheated in the oven.
To make gluten free pumpkin macaroni and cheese substitute gluten free pasta, breadcrumbs, and flour.
Pumpkin Macaroni and Cheese Recipe
Let’s get started!
Melt the butter over medium-high heat in a large stock pot (large because we’re stirring in the noodles later) and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
Stir in the flour and cook for 2 minutes, stirring regularly.
Pour in the milk and heavy cream, stirring continually until the flour is dissolved. Simmer until the the mixture is thickened.
Add the cheddar cheese and gorgonzola and simmer, stirring frequently, until melted.
Add all remaining ingredients except for the noodles and stir to combine.
Let the mixture simmer for 3-4 minutes. Add salt and pepper to taste.
Stir in the noodles. I used whole wheat macaroni.
Butter a deep-dish 9×13 baking dish and pour in the pasta mixture. You can also use a regular 9×13 baking dish and make a few extra individual servings in ramekins or only make individual servings.
Prepare the breadcrumb topping by combing all ingredients in a medium mixing bowl and stirring until fully incorporated.
Sprinkle the breadcrumb topping evenly over the mac and cheese.
In an oven preheated to 350 degrees F, bake the Pumpkin Mac and Cheese for 30-35 minutes or until it’s bubbly and the breadcrumbs are golden brown.
Remove from oven and let sit for 5 minutes before serving.
Enjoy!
Pumpkin Macaroni and Cheese
Ingredients
- 16 ounces cooked macaroni pasta , cooked al dente
- 4 tablespoons butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour (for GF use GF flour or thickener of choice)
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded aged cheddar cheese
- 3/4 cup crumbled gorgonzola
- 30 ounces canned or fresh pumpkin puree
- 1 1/2 tablespoons chopped fresh sage
- 1 teaspoon Dijon mustard
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- For the Breadcrumb Topping:
- 1 cup panko breadcrumbs
- or gluten free panko breadcrumbs (click for link)
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh sage
- 1/4 cup grated Parmesan cheese
- 1/3 cup chopped pecans
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Butter a deep-dish 9×13 baking dish and pour in the pasta mixture. (You can also use a regular 9×13 baking dish and make a few extra individual servings in ramekins or only make individual servings.)
- Melt the butter over medium-high heat in a large stock pot (large because we're stirring in the noodles later) and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for 2 minutes, stirring regularly.Pour in the milk and heavy cream, stirring continually until the flour is dissolved. Simmer until the the mixture is thickened. Add the cheddar cheese and gorgonzola and simmer, stirring frequently, until melted. Add all remaining ingredients except for the noodles and stir to combine. Let the mixture simmer for 3-4 minutes. Add salt and pepper to taste. Stir in the noodles.
- Prepare the breadcrumb topping by combing all ingredients in a medium mixing bowl and stirring until fully incorporated. Sprinkle the breadcrumb topping evenly over the mac and cheese.
- Bake on the middle shelf of the oven for 30-35 minutes or until it's bubbly and the breadcrumbs are golden brown. Remove from oven and let sit for 5 minutes before serving.
First published on The Daring Gourmet Nov 11, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
