The Best Pumpkin Mac and Cheese

Macaroni and cheese is a classic comfort food, but for the pumpkin lover in all of us, there’s nothing better than homemade mac and cheese made with roasted pumpkins. The flavor that comes from cooking fresh pumpkin until it releases its sweet juices adds an unexpected boost to this family-friendly recipe.

The “food network pumpkin mac and cheese” is a dish that has been featured on the food network. It is made with cream, cheddar, and Monterey Jack cheeses, along with pepper jack and breadcrumbs.

I don’t know about the rest of you, but we’ve had a hard week here. Busy and enjoyable, but the kind of week that leaves you feeling like a zombie at the end of the week. So, hello there, fellow zombies. Have a wonderful Friday. Don’t you think we all deserve a large bowl of healthyish pumpkin mac & cheese?

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This pumpkin mac and cheese is simple, creamy, and delicious, and it tastes just like snuggling up under a warm blanket in front of a blazing fire.

Do you get what I’m saying?

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To create the greatest pumpkin mac and cheese, follow these steps:

Believe me when I say that this pumpkin mac and cheese is out of this world delicious. Like merrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr This simple mac and cheese uses gruyere, cheddar, a whole cup of pumpkin puree, plus a pinch of nutmeg and cinnamon to create the most stunning flavor profile we’ve prepared at home in a long time. It’s tangy and nutty, but yet creamy and sweet in the greatest manner possible.

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Do you have any doubts? Simply prepare it for yourself! It’s really simple to make and takes less than 20 minutes to prepare, making it ideal for a midweek supper or a warm late-night snack!

With just a few pointers, you’ll be enjoying the finest pumpkin mac and cheese you’ve ever tasted in no time!

  1. Use excellent cheese: This should go without saying when it comes to mac and cheese, but pick the best you can. It’s well worth the effort.
  2. Check to see whether your pasta is al dente. Make sure your pasta isn’t overcooked before adding it to the cheesy pumpkin sauce since it will continue to cook in the cheese sauce.
  3. Don’t forget the nutmeg: This recipe’s secret ingredient is nutmeg. The little whiff of it warms the whole meal and elevates this mac and cheese to gourmet status!

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What’s the greatest part? It’s really become brighter! You can eliminate part of the butter and cream in a conventional mac and cheese thanks to the velvety pumpkin puree!

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Add some grated parmesan and a sprinkle of black pepper, then cozy up beneath your warmest blanket.

To you, a great weekend and a pleasant pumpkin mac and cheese baking!

Print

It’s time to get comfy! Snuggle up with a large bowl of delicious homemade pumpkin mac and cheese, which is quite healthful. Gruyere, cheddar, pumpkin, and a dash of nutmeg go into this dish!

  • Sarah Crawford is the author.
  • Time to prepare: 5 minutes
  • Time to prepare: 10 minutes
  • 15-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Pasta is a category of food.
  • Stovetop method
  • American cuisine
  • Sarah Crawford is the author.
  • Time to prepare: 5 minutes
  • Time to prepare: 10 minutes
  • 15-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Pasta is a category of food.
  • Stovetop method
  • American cuisine

Scale:

1x2x3x

  • Sarah Crawford is the author.
  • Time to prepare: 5 minutes
  • Time to prepare: 10 minutes
  • 15-minute total time
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Pasta is a category of food.
  • Stovetop method
  • American cuisine

Ingredients

  • medium shells, 16 ounces
  • 2 tablespoons unsalted butter
  • 2 tblsp flour (all-purpose)
  • 2 quarts milk
  • 1 cup pureed pumpkin
  • Cheddar cheese, 4 oz.
  • gruyere cheese, 7 oz.
  • a half teaspoon of salt
  • nutmeg, a pinch
  • cinnamon sprig

Instructions

  1. Boil enough water to cover the full package of pasta in a big saucepan over high heat. Cook the pasta until it is just slightly al dente, approximately 6 minutes (or 2 minutes less than whatever the box recommends). You’re doing everything correctly, therefore it’ll be undercooked. Drain the pasta and leave it aside while you prepare the cheese sauce.
  2. Melt butter in a large pot over medium heat. After the butter has melted, add the flour and whisk to incorporate. Allow for 1 minute of cooking time before adding the milk. Cook, whisking periodically, for approximately 3 minutes, or until the sauce thickens enough to coat the back of a spoon.
  3. Grate the cheddar and gruyere cheeses while the sauce is simmering. Stir in the cheese after the sauce has thickened. Combine the salt, pumpkin, nutmeg, and cinnamon in a mixing bowl. Toss in the cooked pasta and completely incorporate it into the sauce. Although there may seem to be a lot of cheese sauce, it will thicken in the following stage.
  4. Reduce the heat to medium-low and simmer for 5-7 minutes, stirring regularly. You want the pasta to soak up a little bit of the cheese sauce and for the whole sauce to thicken. When you stir and the sauce clings to the pasta and you can see the bottom of the pan, you know it’s done.
  5. Remove from the heat and serve right away. Season with black pepper, grated parmesan cheese, and chopped thyme before serving!

Keywords: fast and easy, healthyish, healthy, the best, easy, healthyish, healthy, the best, cooktop

Notes

*Any kind would suffice! Use whole milk for a richer, creamier sauce, or 1 percent or skim milk for a lighter, healthier version!

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This recipe is a healthy pumpkin mac and cheese. It’s easy to make, uses few ingredients, and has a creamy texture that is sure to please any taste buds.

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