Pumpkin Mac and Cheese is a delightful and seasonal twist on a classic comfort food. Creamy with a subtle sweetness make it a favorite for everyone. Serve it with creative toppings options to elevate the flavors, very popular during pumpkin season and Halloween. Baked or Stovetop instructions.
Course Dinner, Main Course
Cuisine American
Keyword pumpkin mac and cheese
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4people
Ingredients
1medium pumpkin(5-6 pounds)
2cupsuncooked macaroni
3bacon rashersthinly sliced
½small white onionfinely diced
1garlic clove
¼cupbutter
3tablespoonsflour
2cupsmilk
3cupsgrated cheese
⅛teaspoonnutmegoptional and up to ¼ teaspoon
½teaspoonpaprika
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.