Get ready to experience the ultimate comfort food fusion! This Creamy Cheddar Pumpkin Mac & Cheese Bake is about to blow your mind with its epic, insane flavor explosion. We’re taking your classic mac and cheese and turning it into a legendary, mouth-watering masterpiece that will have you smashing every bite.
Why You’ll Love This Creamy Cheddar Pumpkin Mac & Cheese Bake
This is no ordinary mac and cheese, y’all. We’ve taken this dish to the next level by adding a delicious pumpkin twist that will make your taste buds dance with excitement. The velvety, creamy cheese sauce is perfectly balanced with the rich, savory pumpkin for a flavor experience that is truly sensational. Plus, the irresistible crunchy topping takes this mac and cheese to new heights of amazingness. Prepare to be absolutely blown away by this epic, revolutionary recipe!
Ingredients
This Creamy Cheddar Pumpkin Mac & Cheese Bake features a mouthwatering blend of cheesy, pumpkin-y goodness. You’ll need elbow macaroni, butter, all-purpose flour, milk, canned pumpkin puree, shredded cheddar cheese, Parmesan cheese, salt, pepper, and a crispy topping made from panko breadcrumbs, melted butter, and fresh parsley.
- 8 oz – Elbow macaroni
- 4 tbsp – Unsalted butter
- 1/4 cup – All-purpose flour
- 2 cups – Milk
- 1 cup – Canned pumpkin puree
- 2 cups – Shredded cheddar cheese
- 1/2 cup – Grated Parmesan cheese
- 1 tsp – Salt
- 1/2 tsp – Black pepper
Ingredient Substitutions
- Cheddar Cheese: Gruyère, Fontina, or a blend of cheeses (for a different flavor profile)
- Panko Breadcrumbs: Crushed crackers or crushed potato chips (for an extra crispy topping)
How to Make Creamy Cheddar Pumpkin Mac & Cheese Bake
Alright, let’s get this pumpkin mac and cheese party started! Follow these easy steps to create a flavor-packed masterpiece that will have your guests begging for more.
Step 1: Prep Work
Preheat your oven to 375°F and grease a 9×13-inch baking dish. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside. In a large saucepan, melt the butter over medium heat, then whisk in the all-purpose flour to create a roux.
Step 2: Main Cooking Process
Gradually whisk in the milk until the mixture is smooth and thickened. Stir in the canned pumpkin puree, shredded cheddar cheese, and Parmesan cheese. Season with salt and pepper to taste. Fold the cooked macaroni into the creamy pumpkin cheese sauce until evenly coated.
Step 3: Final Steps/Assembly
Transfer the mac and cheese mixture to the prepared baking dish. In a small bowl, combine the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the crispy topping evenly over the mac and cheese.
Step 4: Finishing Touches
Bake the Creamy Cheddar Pumpkin Mac & Cheese Bake for 20-25 minutes, or until the topping is golden brown and the edges are bubbly. Let it cool for a few minutes before serving, and get ready to devour this epic, thrilling dish!
Recipe Variations & Tips
- Bacon Bits: Add crispy diced bacon for a savory, smoky twist.
- Caramelized Onions: Stir in some sweet, caramelized onions for extra flavor.
- Roasted Veggies: Mix in roasted Brussels sprouts, butternut squash, or other seasonal veggies.
- Spice it Up: Add a kick of heat with some diced jalapeños or a drizzle of hot sauce.
- Truffle Oil: Finish it off with a luxurious drizzle of truffle oil for an extra indulgent touch.
- Crispy Onions: Top with a sprinkle of crispy fried onions for a delightful crunch.
Serving & Storage
Serve with: A fresh green salad, crusty bread, and a glass of your favorite wine.
Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Just reheat in the oven or microwave until heated through.
Make-Ahead: You can assemble this Creamy Cheddar Pumpkin Mac & Cheese Bake in advance and store it in the fridge until you’re ready to bake it. Just add the crispy topping right before popping it in the oven.
Nutrition Information
This Creamy Cheddar Pumpkin Mac & Cheese Bake is a delicious and indulgent dish, but it also packs a nutritional punch. The pumpkin puree adds a boost of fiber, vitamin A, and antioxidants, while the cheese provides a good source of protein and calcium. Just be mindful of portion sizes, as this dish is rich and satisfying.
- Serving Size: 1/8 of the recipe
- Calories: 460 kcal
- Protein: 20 g
- Carbs: 41 g
- Fat: 25 g
- Sodium: 720 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This Creamy Cheddar Pumpkin Mac & Cheese Bake can be assembled in advance and stored in the fridge until you’re ready to bake it. Just add the crispy topping right before popping it in the oven.
Can I use fresh pumpkin instead of canned?
Definitely! You can roast and purée your own pumpkin for this recipe. Just be sure to use the same amount as called for in the canned version.
Is this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free elbow macaroni and gluten-free panko breadcrumbs for the topping. The rest of the ingredients are naturally gluten-free.
Can I make this recipe vegetarian?
Absolutely! This Creamy Cheddar Pumpkin Mac & Cheese Bake is already vegetarian-friendly. Just be sure to use a vegetarian-friendly cheese, if desired.
How do I make this recipe keto-friendly?
To make this dish keto-friendly, swap the elbow macaroni for low-carb pasta or cauliflower florets. You can also use a blend of low-carb cheeses, such as mozzarella and parmesan, and omit the panko topping.
Try These Next
- Creamy Harvest Pumpkin Mac And Cheese With Cheddar Crust
- Creamy Pumpkin Spice Mac N Cheese Bake
- Creamy Mac N Cheese Pumpkin Bake
Creamy Cheddar Pumpkin Mac & Cheese Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Mac & Cheese Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy cheddar pumpkin mac & cheese bake is a comforting and hearty dish, perfect for fall. It’s packed with flavor and loaded with cheese!
Ingredients
8 oz elbow macaroni
1 cup pumpkin puree
2 cups shredded sharp cheddar cheese
1 cup milk
1/2 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup breadcrumbs
1 tablespoon olive oil
Fresh parsley for garnish
Instructions
1. Preheat the oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the pumpkin puree, milk, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
4. Add the cooked macaroni and 1 1/2 cups of cheddar cheese to the pumpkin mixture. Stir until everything is well combined.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
7. Top with the remaining 1/2 cup of cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
This dish can be made ahead of time and stored in the refrigerator. Just bake it right before serving for the best results.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: mac and cheese, pumpkin, cheddar, bake