Buckle up, y’all, because we’re about to take your taste buds on a wild ride with this Creamy Harvest Pumpkin Mac & Cheese with Cheddar Crust. This dish is the ultimate fusion of comfort food and fall flavors, and let me tell you, it’s gonna blow your mind! Get ready to dive into a cheesy, creamy, pumpkin-y paradise that will have you licking your plate clean.
Why You’ll Love This Creamy Harvest Pumpkin Mac & Cheese with Cheddar Crust
This mac and cheese is not your average side dish – it’s a showstopping, flavor-packed main event that will have your guests begging for seconds. The rich, creamy pumpkin sauce paired with the sharp cheddar crust is a match made in culinary heaven. Plus, the addition of warm spices like cinnamon and nutmeg will transport you straight to cozy, fall bliss. Prepare to be the talk of the town with this insanely delicious and epic dish!
Ingredients
To whip up this Creamy Harvest Pumpkin Mac & Cheese with Cheddar Crust, you’ll need a handful of simple, yet powerful ingredients. We’re talking velvety pumpkin purée, sharp cheddar cheese, heavy cream, and a blend of seasonings that will make your taste buds explode with joy.
- 16 oz – Elbow macaroni
- 1 tbsp – Olive oil
- 1 cup – Diced onion
- 3 cloves – Minced garlic
- 1 cup – Pumpkin purée
- 1 cup – Heavy cream
- 1 tsp – Ground cinnamon
- 1/2 tsp – Ground nutmeg
- 1 tsp – Kosher salt
- 1/2 tsp – Black pepper
- 2 cups – Shredded sharp cheddar cheese, divided
Ingredient Substitutions
- Cheese: Try using a blend of cheddar, Parmesan, and mozzarella for an extra cheesy experience.
- Pumpkin: If you’re not a pumpkin fan, you can swap in butternut squash or sweet potato purée instead.
How to Make Creamy Harvest Pumpkin Mac & Cheese with Cheddar Crust
We’re about to turn your kitchen into a flavor paradise, y’all! Let’s get started on this epic dish.
Step 1: Prep Work
First, we’ll cook the pasta until it’s al dente, then drain and set it aside. Next, we’ll sauté some onions and garlic in a large skillet until they’re fragrant and softened.
Step 2: Main Cooking Process
Now, it’s time to make the pumpkin-y, cheesy sauce. In the same skillet, we’ll whisk together the pumpkin purée, heavy cream, cinnamon, nutmeg, salt, and pepper. Once that’s all mixed together, we’ll stir in the cooked pasta and half of the cheddar cheese.
Step 3: Final Steps/Assembly
Pour the creamy pumpkin mac and cheese into a baking dish, then top it with the remaining cheddar cheese. Pop it in the oven at 375°F until the cheese is melted and bubbly, creating a mouth-watering crust on top.
Step 4: Finishing Touches
The final step is to let this epic dish rest for a few minutes, then serve it up and watch your guests’ faces light up with pure joy. Get ready to become the culinary superstar of your friend group!
Recipe Variations & Tips
- Extra Toppings: Try adding some crispy bacon or sautéed mushrooms on top for an extra burst of flavor.
- Cheese Blend: You can switch up the cheese and use a blend of cheddar, Parmesan, and mozzarella.
- Crunchy Topping: Top it with a sprinkle of crunchy fried onions or a drizzle of maple syrup for a sweet and savory twist.
- Veggie Addition: Sautéed spinach, roasted butternut squash, or caramelized onions would all be amazing additions to this dish.
Serving & Storage
Serve with: A fresh green salad, crusty bread, and your favorite fall-inspired beverage.
Storage: Keep any leftovers in the fridge for up to 4 days, or pop it in the freezer for up to 3 months.
Reheat: You can reheat individual portions in the microwave or the whole dish in the oven at 350°F until warmed through.
Make-Ahead: Prepare the mac and cheese up to the baking step, then cover and refrigerate it until you’re ready to pop it in the oven. Just add a few extra minutes of baking time.
Nutrition Information
This dish may be the stuff of flavor dreams, but it’s also packed with wholesome ingredients. Each serving contains a hearty dose of vitamins, minerals, and protein to fuel your body and satisfy your soul. Dig in, because this mac and cheese is the ultimate healthy-ish indulgence.
- Serving Size: 1/8 of recipe
- Calories: 455 kcal
- Protein: 18 g
- Carbs: 44 g
- Fat: 25 g
- Sodium: 701 mg
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While we used elbow macaroni, you can swap in any pasta shape you like, from penne to farfalle to even whole wheat or gluten-free options.
Can I make this recipe in advance?
Yes, you can prepare the mac and cheese up to the baking step, then cover and refrigerate it until you’re ready to pop it in the oven. Just add a few extra minutes of baking time.
Is this recipe vegetarian/vegan?
The standard recipe is vegetarian, but to make it vegan, simply use plant-based milk and cheese alternatives.
Can I add extra veggies?
Definitely! Sautéed spinach, roasted butternut squash, or caramelized onions would all be amazing additions.
How spicy is this dish?
This recipe has a subtle warmth from the cinnamon and nutmeg, but it’s not overly spicy. Feel free to add a pinch of cayenne or crushed red pepper flakes if you want to amp up the heat.
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- Creamy Pumpkin Spice Mac And Cheese With Crispy Bacon Crumble
- Creamy Pumpkin Spice Mac And Cheese With Crispy Sage Topping
Creamy Harvest Pumpkin Mac & Cheese with Cheddar Crust
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mac & Cheese Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Harvest Pumpkin Mac & Cheese combines the rich flavors of pumpkin with gooey cheese, topped with a crispy cheddar crust for a delightful fall dish.
Ingredients
8 oz elbow macaroni
1 cup pumpkin puree
2 cups sharp cheddar cheese, shredded
1 cup milk
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp nutmeg
1/2 tsp black pepper
1/2 cup breadcrumbs
1/2 cup parmesan cheese, grated
Salt to taste
Instructions
1. Cook the macaroni according to package instructions. Drain and set aside.
2. In a large pot, combine pumpkin puree, milk, heavy cream, garlic powder, onion powder, nutmeg, black pepper, and salt. Heat over medium until warmed through.
3. Stir in the cooked macaroni and half of the cheddar cheese until melted and creamy.
4. Transfer the mac and cheese to a greased baking dish. Top with remaining cheddar cheese, parmesan cheese, and breadcrumbs.
5. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the top is golden and crispy.
6. Let cool for a few minutes before serving.
Notes
This dish can be made ahead of time and stored in the refrigerator. Just bake before serving. For extra flavor, add cooked bacon or sausage to the mixture before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: pumpkin, mac and cheese, cheesy pasta