Creamy and flavorful Pumpkin Mac and Cheese is a delightful twist on the classic comfort food. Make it fancy by baking inside a pumpkin, this recipe brings a subtle sweetness and richness to the dish. Here's how you can make this delicious and comforting meal.
Why You'll Love This Recipe
- Unique twist - the addition of baked pumpkin adds a unique flavor and creamy texture to the traditional mac and cheese, making it a comforting and satisfying dish.
- Fall-inspired - pumpkin is a quintessential fall ingredient, and incorporating it into mac and cheese is a great way to celebrate the season and enjoy a cozy meal.
- Creamy and flavorful - the addition of pumpkin brings a subtle sweetness and richness to the mac and cheese, creating a delightful taste sensation.
- Nutritious and delicious - pumpkin is packed with vitamins, fiber, and antioxidants, making this recipe a tasty and nutritious option.
Ingredients
- Pumpkin - medium sized pumpkin (about 5-6 pounds)
- Macaroni - uncooked macaroni or pasta of your choice
- Roux - flour, butter
- Shredded Cheese - such as cheddar, Gruyere, or a mix
- Milk - to combine the creamy cheesy roux
- Aromatics - onion and garlic
- Spices - nutmeg, paprika, salt and pepper
- Bacon - smokey bacon to make your Mac and Cheese pop
How To Make Pumpkin Mac and Cheese
- Preheat - heat your oven to 350°F (180°C).
- Prepare the Pumpkin- cut off the top of the pumpkin and scoop out the seeds and stringy bits from the inside, creating a hollow cavity. Place the pumpkin on a baking sheet lined with parchment paper.
- Cook the Macaroni - cook the macaroni according to package instructions until al dente. Drain and set aside.
- Saute - fry the bacon for about 2 minutes, add the onion and garlic and continue to fry until the bacon is cooked and golden brown. Set aside.
- Prepare the Cheese Sauce - in a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a roux.
- Slowly Whisk in the Milk - making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
- Reduce the heat - to low and add the shredded cheese, nutmeg and paprika. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine - in a large bowl, mix the cooked macaroni with the cheese sauce and bacon mixture until well coated.
- Fill the Pumpkin - pour the mac and cheese mixture into the hollowed-out pumpkin, packing it gently but firmly. Place the pumpkin lid back on top.
- Bake - transfer the pumpkin to the preheated oven and bake for 1 hour or until the pumpkin flesh is tender and the mac and cheese is bubbly and golden on top.
Mac and Cheese Toppings
Personalize the flavors of your Pumpkin Mac and Cheese by adding different toppings. Don't be afraid to experiment and customize your Mac and Cheese to suit your taste buds. Here are some tasty suggestions;
- Toasted Breadcrumbs - sprinkle toasted breadcrumbs over Mac and Cheese for a crunchy texture and added depth of flavor
- Fresh Herbs - Chopped fresh herbs like parsley, thyme, or chives add a pop of freshness and a burst of color to your mac and cheese
- Sautéed Onions - caramelize some onions in butter until golden and sweet, then scatter them over the mac and cheese for extra flavor and texture
- Hot Sauce - drizzle some hot sauce or your favorite spicy condiment over the mac and cheese to give it a kick and add a tangy flavor
- Green Onions - sprinkle some finely chopped scallions or green onions on top for a mild onion flavor and a pop of color
Stovetop Pumpkin Mac and Cheese
You can make stovetop Pumpkin Mac and Cheese, without baking inside a pumpkin. All you need is 1 cup of Pumpkin Puree, this saves time yet still allows the creamy and sweet flavor of pumpkin.
Just add 1 cup of Pumpkin Puree when adding the shredded cheese and spices. If the sauce is too thin, just add extra cheese. Too thick, add a splash of milk.
Recipe Tips and FAQs
- Choose the Right Cheese -select a cheese that melts well and complements the pumpkin flavor. Cheddar, Gruyere, or a combination of cheeses work great in this recipe. Feel free to experiment with different types of cheese to suit your taste.
- Use Pumpkin Puree - opt for pure pumpkin puree without any added spices or sweeteners. This will provide the natural pumpkin flavor and creamy texture to the mac and cheese.
- Adjust the consistency -if using pumpkin puree can add moisture to the dish, so be mindful of the sauce consistency. If the sauce becomes too thick, you can add a splash of milk to achieve the desired creaminess.
- Customize - pumpkin mac and cheese is delicious on its own, but you can add additional ingredients to personalize it. Consider adding sautéed mushrooms, or roasted vegetables like broccoli or cauliflower for added texture and flavor.
Can I use canned Pumpkin Puree?
Yes, you can use canned pumpkin puree for convenience. Just make sure it's pure pumpkin puree without any added spices or sweeteners.
Can I make this recipe Vegan?
Yes, you can make a vegan version of pumpkin mac and cheese by using dairy-free alternatives such as plant-based milk, vegan cheese, and nutritional yeast.
Storage and Reheating
- Fridge - store leftover Pumpkin Mac and Cheese in an airtight container or covered with plastic wrap in the refrigerator. Enjoy within 3-4 days.
- Freezer - Allow Mac and Cheese to cool completely before freezing, placing into airtight container or ziploc bags. Freeze up to 3 months. Thaw in fridge before reheating.
- Reheating - Reheat individual portions in the microwave, oven or on the stovetop until heated through. Add a splash of milk to restore creaminess if needed.
Fall Recipes You'll Love
- Pumpkin Soup with Leek
- Apple Turnovers with Puff Pastry
- Pumpkin Roll with Cream Cheese
- Upside Down Beet Tarte Tatin
- Homemade Caramel Apples
- Easy Pumpkin Hummus
- Hot Apple Cider
Pumpkin Mac and Cheese is a delightful and seasonal twist on a classic comfort food. Its creamy texture and subtle sweetness make it a favorite among all ages. Serve it with creative toppings, sides, and bread options to elevate the flavors, very popular during pumpkin season and Halloween. Bon Appetit! Приятного аппетита!
Servings: 4 people
Ingredients
- 1 medium pumpkin (5-6 pounds)
- 2 cups uncooked macaroni
- 3 bacon rashers thinly sliced
- ½ small white onion finely diced
- 1 garlic clove
- ¼ cup butter
- 3 tablespoons flour
- 2 cups milk
- 3 cups grated cheese
- ⅛ teaspoon nutmeg optional and up to ¼ teaspoon
- ½ teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (180°C)
- Cut off the top of the pumpkin and scoop out the seeds and stringy bits from the inside, creating a hollow cavity. Place the pumpkin on a baking sheet lined with parchment paper.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Fry the bacon for about 2 minutes, add the onion and garlic and continue to fry until the bacon is cooked and golden brown. Set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a roux. Slowly whisk in the milk making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
- Reduce heat to low and add the shredded cheese, nutmeg and paprika. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- In a large bowl, combine the cooked macaroni with the cheese sauce and bacon mixture until well coated.
- Pour the Mac and Cheese mixture into the hollowed-out pumpkin, packing it gently but firmly. Place the pumpkin lid back on top.
- Place the pumpkin to the preheated oven and bake for 1 hour or until the pumpkin flesh is tender and the mac and cheese is bubbly and golden on top.
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©PetersFoodAdventures.com *originally posted October 2017, updated May 2023
