Description
Indulge in the creamy comfort of this Easy Pumpkin Mac and Cheese, a flavorful twist on a classic favorite. The velvety pumpkin puree adds a subtle sweetness and richness to the cheesy sauce, making it a perfect dish for cozy fall evenings.
Ingredients
Scale
Macaroni:
- 8 oz elbow macaroni
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup canned pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
- Make Cheese Sauce: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Stir in pumpkin puree, seasonings. Cook for 2 minutes.
- Add Cheese: Reduce heat, stir in cheddar and Parmesan until melted. Add macaroni, stir to coat.
- Serve: Serve warm.
Notes
- For a baked version, pour mac and cheese into a greased dish, top with extra cheese or breadcrumbs, and bake at 375°F for 15–20 minutes.
- You can substitute whole milk with evaporated milk or a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
