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This pumpkin mac and cheese is pure comfort in a bowl. A rich, velvety pumpkin sauce hugs every noodle, sharp cheddar brings the zing, and a dash of nutmeg puts warmth in every bite. Great for autumn hangouts or snuggling up at home with family. Plus, that golden parm on top? Super satisfying crunch! Check out what you’ll need to whip this up below.
INGREDIENTS
- 1/2 tsp chili flakes (or as much as you like): Sneaks in some kick to cut through the cheesy goodness.
- 1/2 cup parmesan cheese, grated: What makes the top extra crispy and dreamy when baked.
- 2 cups milk (any kind): Gets the sauce silky. Whole milk is richer, almond makes it lighter. Pick what you like.
- Kosher salt and pepper, to taste: Keeps the flavors balanced and really makes everything pop.
- 12 oz whole wheat or gluten-free macaroni: Your go-to noodles, up to you if you want it hearty or gluten-friendly.
- 15 oz canned pumpkin puree: The magic that makes this dish creamy, bright, and a little sweet.
- 8 oz sharp cheddar, shredded: This brings that bold, tangy taste that goes so well with pumpkin.
- 1 tbsp veggie or olive oil: Gets things going in the pan and helps the spices bloom.
- 1/4 tsp nutmeg: Tosses in cozy, holiday vibes that tie the whole thing together.
INSTRUCTIONS
- Step 7:
- Pop it in the oven and bake for about 20-25 minutes. You’ll know it’s done when it smells amazing, bubbles around the edges, and the top’s got that golden crisp. Let it chill for a few before you serve so nobody burns their tongue.
- Step 6:
- Spoon all that cheesy pasta mix into your baking dish. Sprinkle a shower of parmesan and a pinch of chili flakes over the top.
- Step 5:
- Take the saucepan off the stove, toss in your cooked noodles, and give it a good stir to make sure everything gets coated in that dreamy pumpkin cheese sauce.
- Step 4:
- When the sauce starts to gently bubble, turn the heat down low. Add your cheddar slowly and stir the whole time so it melts smooth. Throw in salt and pepper until it tastes just right for you.
- Step 3:
- Warm your oil in a big pan on medium heat. Add nutmeg to wake up its flavor for 20 seconds or so. Dump in the pumpkin and pour in your milk while whisking—keep going until it’s velvety and well mixed.
- Step 2:
- Set your oven to 375°F so it heats up while you finish getting things ready.
- Step 1:
- Boil your noodles in salty water, follow whatever the box says for al dente. Drain ’em, rinse them under cold water to cool them off, and put them aside for later.
Serving and Storage Tips
- This pumpkin mac and cheese is best eaten hot and fresh out of the oven. Pair it with greens or some roasted veggies to balance things out.
- Craving extra crunch? Scatter on some crispy bacon or toasted breadcrumbs just before serving.
- Got leftovers? Pop them in a sealed container and stash in the fridge for three days max. Zap it in the microwave or slide it back in the oven, adding a splash of milk if it’s getting dry.
- Want to make it ahead? Let it cool down totally, stick it in a freezer-safe box, and freeze for up to two months. Just thaw it overnight in the fridge when you’re ready to eat again.
Well-Known Chef Tips
- Gordon Ramsay swears by roasting your pumpkin first—makes the sauce super rich and packed with flavor.
- Jamie Oliver tosses a few sage leaves on top before baking for a cozy, herby kick.
VARIATIONS
- Stir in some smoky sausage or crispy pancetta to add a meaty touch to the dish.
- Mix it up with different cheeses—think fontina, gruyère, or smoked gouda for extra flavor.
- Swap out the pumpkin for roasted butternut squash or sweet potato if that’s more your style.