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