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Pumpkin Mac and Cheese

This comforting dish features roasted pumpkin blended into a creamy cheese sauce, combined with tender pasta and topped with crispy breadcrumbs. The process involves roasting pumpkin, cooking pasta, and creating a silky cheese sauce, resulting in a hearty, golden-brown baked casserole with a smooth, cheesy interior and a crunchy topping.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small pumpkin peeled and cut into chunks
  • 8 oz uncooked pasta penne or macaroni work well
  • 2 tablespoons olive oil for roasting pumpkin
  • 2 cups milk or cream for a richer sauce
  • 2 cups shredded cheddar cheese preferably sharp for flavor
  • 2 tablespoons butter for the cheese sauce
  • 2 tablespoons flour to thicken the cheese sauce
  • 1/2 teaspoon nutmeg adds warmth and depth
  • 1/2 cup breadcrumbs for topping
  • 1 tablespoon olive oil to toast breadcrumbs

Equipment

  • Baking sheet
  • Large pot
  • Whisk
  • Baking dish
  • Ladle or spoon

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Toss the pumpkin chunks with olive oil, a pinch of salt, and a sprinkle of nutmeg. Spread them evenly on the baking sheet.
  3. Roast the pumpkin for 25-30 minutes until caramelized and tender, then remove from the oven and mash or blend until smooth.
  4. While the pumpkin roasts, cook the pasta in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside.
  5. In the same pot, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes until slightly golden and bubbling.
  6. Gradually pour in the milk, whisking constantly to create a smooth, thickened sauce.
  7. Stir in the shredded cheddar cheese and pumpkin puree, mixing until the cheese melts and the sauce is silky. Season with salt, pepper, and a pinch of nutmeg to taste.
  8. Combine the cooked pasta with the cheese and pumpkin sauce, stirring gently to coat evenly.
  9. Transfer the mixture to a baking dish. In a small bowl, toss breadcrumbs with olive oil and sprinkle evenly over the top.
  10. Bake uncovered for 15 minutes until bubbling and golden brown on top.
  11. Remove from oven and let rest for 5 minutes. Serve hot, enjoying the creamy, crispy-textured dish.

Notes

For extra flavor, add a dash of cayenne pepper or smoked paprika to the cheese sauce. To make it vegetarian, ensure your cheese is made without animal rennet.