Pumpkin Mac and Cheese
- Total Time: 1 hour
- Yield: 8-10 1x
Description
It isn’t overwhelmingly pumpkin-y, but very rich and creamy with a hint of squash flavor at the end.
Ingredients
- 1 lb (450 g) dried pasta (I prefer cavatappi or penne rigate, it holds the sauce really well)
- 1 quart (950 ml) whole milk
- 1 stick (115 g) butter, divided
- 1/2 cup (120 ml) flour
- 1 15 oz (425 g) can pure pumpkin puree (DO NOT use pumpkin pie filling, not the same thing!)
- 8 oz (225 g) Gruyere cheese, grated
- 8 oz (225 g) cheddar cheese, grated
- 4 oz (115 g) crumbled Gorgonzola cheese
- 1 tsp ground mustard powder
- 1/2 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1 tbsp (15 ml) salt
- 1 1/2 cups (360 ml) panko bread crumbs
- 1/2 cup (120 ml) pecorino romano cheese, grated
Instructions
- Bring a large pot of salted water to a boil, and cooked the pasta until just al dente. It should still have some bite to it as it will continue to cook while baking. Drain, set aside.
- Preheat oven to 375 degrees F. Meanwhile, heat the milk in a small saucepan over low heat, being careful not to let it boil or burn.
- Melt 6 tbsp of the butter in a large, heavy bottomed pot over medium-low heat. Add the flour and whisk constantly until combined and just starting to turn a light brown color, about 2-3 minutes. Slowly add in the milk, whisking until smooth and thick, about 3-5 minutes. Remove from heat and stir in the Gruyere, cheddar, and Gorgonzola cheeses, pumpkin puree, salt, pepper, nutmeg, and ground mustard.
- Add the pasta and stir until pasta is evenly coated. Pour into a 10 x 14 baking dish, or alternatively you can use two slightly smaller ones. (I do this, and freeze one of the pans after baking, that way I am only tempted to eat half a lb of pasta in one sitting, rather than the entire lb.)
- Melt the remaining two tbsp of butter in the microwave, then mix with the panko and pecorino romano. Sprinkle the bread crumb mixture all over the top of the pasta and bake for 30-40 minutes, until top is golden brown and bubbly.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
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- How to Make Instant Pot Mac and Cheese
Frequently Asked Questions
Why does the recipe warn NOT to use pumpkin pie filling?
The ingredient list includes a capitalized warning: ‘DO NOT use pumpkin pie filling, not the same thing!’ Pumpkin pie filling is pre-sweetened and spiced, which would make the mac and cheese taste like a dessert rather than a savory dish. You want a plain 15 oz can of pure pumpkin puree.
Why is the pasta cooked only to al dente before baking?
The recipe instructs you to drain the pasta while it still has some bite because it will continue to cook during the 30–40 minutes in the 375°F oven. Starting with fully cooked pasta would result in a mushy, overcooked final dish.
Why does the recipe call for three different cheeses?
The combination of 8 oz Gruyere, 8 oz cheddar, and 4 oz Gorgonzola gives the sauce depth and complexity — the Gruyere adds nuttiness, the cheddar gives sharpness, and the Gorgonzola contributes a subtle tang that cuts through the richness of the pumpkin and cream sauce. 
Can I freeze part of this dish?
Yes — the recipe explicitly suggests pouring the assembled pasta into two smaller baking dishes, baking both, and then freezing one after baking. The author says she does this specifically to limit herself to eating half a pound of pasta at a sitting rather than the full pound.
