Pumpkin Mac And Cheese
Adding pumpkin puree to the sauce of this mac and cheese recipe makes it extra creamy and velvety, and adds tons of nutrition. This pumpkin mac and cheese is the ultimate in comfort food!
Ingredients
- 1 lb pasta shells or macaroni
- 4 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ tsp sage
- 15 oz can pumpkin puree
- 6 oz extra sharp cheddar cheese (plus extra for sprinkling on top)
- ½ cup parmesan cheese
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 350 degrees.
- Cook pasta as directed on package. Drain when finished cooking.
- While your pasta is cooking, make your sauce. Melt the butter in a large saucepan over medium heat (don’t let it burn!). Once the butter is melted and slightly bubbly, add your flour and stir constantly for 2-3 minutes to combine.
- Continue to stir the flour/butter mixture as you add your milk. Your rue will begin to thicken slightly.
- Season the sauce with salt, pepper, garlic powder and sage.
- Add the pumpkin and cheddar cheese to the sauce. Stir constantly until combined and the cheese has melted. Add more salt and pepper to taste.
- Add the sauce to your cooked pasta noodles and combine well.
- Transfer to a buttered casserole dish and top with remaining cheddar cheese, Parmesan, and breadcrumbs.
- Bake at 350 degrees for 20-30 minutes.
Tried this recipe?Let me know how it was!