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Pumpkin Mac and Cheese is the ultimate cozy comfort food, combining creamy pumpkin sauce, sharp cheddar, and a hint of nutmeg to create a rich and flavorful dish. Perfect for fall, this recipe is ideal for family dinners or casual gatherings. It's a great way to add a seasonal twist to a classic favorite, and the crispy parmesan topping adds an irresistible texture. Let's dive into the ingredients that make this dish a hit every time!
INGREDIENTS
- 12 oz whole wheat or gluten-free macaroni: Provides the base of the dish, offering a healthier alternative if using whole wheat or gluten-free pasta.
- 1 tbsp vegetable or olive oil: Used to sauté the spices and start the sauce.
- 1/4 tsp nutmeg: Adds a warm, aromatic flavor that pairs perfectly with the pumpkin.
- 15 oz canned pure pumpkin puree: The star of the dish, giving it a creamy texture and subtle sweetness.
- 2 cups milk of choice: Helps to create the smooth sauce. You can use whole milk for richness or almond milk for a lighter option.
- 8 oz sharp cheddar cheese (shredded): Adds a tangy, creamy flavor that complements the pumpkin.
- Kosher salt and pepper (to taste): Enhances the flavors of the sauce and balances the sweetness of the pumpkin.
- 1/2 cup parmesan cheese (grated): Sprinkled on top for a crispy, golden finish.
- 1/2 tsp chili flakes (or to taste): Adds a subtle heat that balances the richness of the dish.
INSTRUCTIONS
- Step 1:
- Cook the pasta in salted water according to package instructions. Once the pasta is cooked to al-dente, drain it and rinse under cold water to stop the cooking process. Set the pasta aside.
- Step 2:
- Preheat the oven to 375ºF.
- Step 3:
- In a deep pan, heat the oil over medium heat. Add the nutmeg and sauté for about 20 seconds, until it starts to release its fragrance. Stir in the pumpkin puree and milk, whisking continuously until the sauce is smooth and well combined.
- Step 4:
- Once the sauce begins to bubble gently, reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.
- Step 5:
- Remove the sauce from heat and add the cooked pasta, stirring well to coat the pasta evenly with the pumpkin cheese sauce.
- Step 6:
- Transfer the mac and cheese mixture to a baking dish. Sprinkle the top with grated parmesan cheese and chili flakes.
- Step 7:
- Bake in the preheated oven for 20-25 minutes, or until the dish is bubbly and golden on top. Remove from the oven and let it sit for a few minutes before serving.
Serving and Storage Tips
- Serve the Pumpkin Mac and Cheese hot, straight from the oven, with a side salad or roasted vegetables for a balanced meal.
- For extra crunch, top with toasted breadcrumbs or crispy bacon before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of milk to maintain the creamy texture.
- This dish can also be frozen. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips from Well-Known Chefs
- Chef Gordon Ramsay recommends roasting the pumpkin beforehand to deepen the flavor for an even richer mac and cheese.
- Chef Jamie Oliver suggests adding a few sage leaves when baking the dish for a fragrant, herbal twist.
VARIATIONS
- Try adding crispy pancetta or crumbled sausage for a meaty twist.
- For a more decadent version, use a mix of cheeses like Gruyère, fontina, or smoked gouda.
- Substitute butternut squash or sweet potato for the pumpkin if you want a different flavor profile.