Y’all ready to break some delicious rules today? I’m Chef Maxine “Max” Delarue, the bold culinary rebel from Maxivore.com, and I’m about to turn your kitchen into a flavor paradise with this Creamy Mac ‘n’ Cheese Pumpkin Bake. This dish is an EPIC fusion of two of my all-time favorite comfort foods – rich, creamy mac and cheese and the ultimate fall staple, pumpkin. Get ready for an explosion of cheesy, pumpkin-y goodness that’s gonna have your taste buds doing a happy dance!
Why You’ll Love This Creamy Mac ‘n’ Cheese Pumpkin Bake
This Creamy Mac ‘n’ Cheese Pumpkin Bake is the ultimate comfort food mash-up that’s gonna blow your mind. I mean, think about it – gooey, decadent mac and cheese combined with the smooth, velvety texture of pumpkin. And let’s not forget the sensational flavor explosion that happens when you add in warm spices like cinnamon and nutmeg. This dish is the perfect balance of savory and sweet, rich and creamy, with a touch of seasonal flair. Plus, it’s an absolute cinch to make, so you can whip it up any time a serious mac and cheese craving hits. Trust me, one bite of this insane creation, and you’ll be hooked for life. This is the kind of dish that’s gonna have all your friends and family begging you for the recipe. So, what are you waiting for? Let’s get cooking!
Ingredients
Alright, time to gather up the goods for this Creamy Mac ‘n’ Cheese Pumpkin Bake! You’re gonna need elbow macaroni, unsalted butter, all-purpose flour, whole milk, heavy cream, shredded cheddar cheese, shredded Parmesan cheese, canned pumpkin puree, ground cinnamon, ground nutmeg, salt, and black pepper. That’s it, folks! Just a handful of simple, everyday ingredients that are about to be transformed into something truly legendary.
- 1 lb (454g) – Elbow macaroni
- 4 tbsp (56g) – Unsalted butter
- 1/4 cup (31g) – All-purpose flour
- 2 cups (480ml) – Whole milk
- 1 cup (240ml) – Heavy cream
- 2 cups (226g) – Shredded cheddar cheese
- 1 cup (90g) – Shredded Parmesan cheese
- 1 cup (240g) – Canned pumpkin puree
- 1 tsp – Ground cinnamon
- 1/2 tsp – Ground nutmeg
- 1 tsp – Salt
- 1/4 tsp – Black pepper
Ingredient Substitutions
- Cheese Blend: Feel free to switch up the cheddar and Parmesan with your favorite cheese blend, like Gruyère, fontina, or even a creamy gouda.
- Pumpkin Puree: If you’re not a pumpkin fan, you can use butternut squash or sweet potato puree instead.
How to Make Creamy Mac ‘n’ Cheese Pumpkin Bake
Alright, let’s get this party started! First, we’ll prep the ingredients, then we’ll make the epic cheese sauce, and finally, we’ll assemble and bake this insane creation.
Step 1: Prep Work
First things first, preheat your oven to 375°F and grease a 9×13-inch baking dish. Then, bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until just shy of al dente. Drain the pasta, rinse it with cold water, and set it aside.
Step 2: Main Cooking Process
Next, it’s time to make the epic cheese sauce that’s gonna take this dish to the next level. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. Slowly pour in the milk and heavy cream, continuing to whisk until the sauce is smooth and thickened, about 5-7 minutes. Remove the pan from the heat and stir in the shredded cheddar and Parmesan cheeses until they’re melted and the sauce is silky smooth.
Step 3: Final Steps/Assembly
Now, it’s time to bring it all together! In a large mixing bowl, combine the cooked macaroni, the creamy cheese sauce, and the pumpkin puree. Stir everything together until the pasta is evenly coated. Transfer the mac and cheese pumpkin mixture to the prepared baking dish and spread it out in an even layer. Sprinkle the top with a little extra shredded cheese, if desired.
Step 4: Finishing Touches
Finally, it’s time to bake this epic creation! Pop the baking dish in the preheated oven and let it work its magic for 25-30 minutes, or until the top is golden brown and bubbly. Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with a sprinkle of ground cinnamon and nutmeg, if you want to really take this dish to the next level.
Recipe Variations & Tips
- Smoky Bacon Flavor: Toss in some crispy, crumbled bacon for a smoky, savory twist.
- Extra Cheesy: Load it up with more shredded cheddar and Parmesan cheese for an even more decadent experience.
- Crunchy Topping: Top it with a buttery, panko breadcrumb topping for a delightful textural contrast.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to give it a kick of heat.
And as for tips, the key to getting that perfect, creamy texture is all about taking your time with the cheese sauce. Whisk that butter and flour together until it’s smooth and bubbly, then slowly pour in the milk and cream, stirring constantly. And don’t be shy with the spices – the cinnamon and nutmeg really take this dish to the next level, adding a warm, cozy vibe that’s just begging to be devoured.
Serving & Storage
Serve with: a crisp salad or some crusty garlic bread.
Storage: Keep any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for up to 3 months.
Reheat: To reheat, simply pop the dish in the oven or microwave until it’s hot and bubbly.
Make-Ahead: You can assemble the entire casserole, cover it, and store it in the fridge for up to 3 days before baking.
Nutrition Information
This Creamy Mac ‘n’ Cheese Pumpkin Bake is definitely a decadent dish, but let’s be real – sometimes you just need to indulge in a little comfort food magic. And this recipe is packed with good-for-you ingredients, like vitamin-rich pumpkin and protein-packed cheese, so you can enjoy every last bite without any guilt. Plus, the serving size is super satisfying, so a little bit goes a long way.
- Serving Size: 1/12 of the casserole
- Calories: 475 kcal
- Protein: 18 g
- Carbs: 39 g
- Fat: 29 g
- Sodium: 550 mg
Frequently Asked Questions
Can I make this Creamy Mac ‘n’ Cheese Pumpkin Bake ahead of time?
Absolutely! This dish is a total meal prep superstar. You can assemble the entire casserole, cover it, and store it in the fridge for up to 3 days before baking. When you’re ready to enjoy, just pop it in the oven and bake as directed. It’s the perfect way to get a jump-start on your weeknight dinner plans.
Can I use fresh pumpkin instead of canned?
You bet! If you’ve got some fresh pumpkin on hand, feel free to use it in place of the canned puree. Just roast or steam the pumpkin until it’s nice and soft, then mash it up until it’s smooth and creamy. The flavor and texture will be just as amazing.
How can I make this dish more keto-friendly?
To make this Creamy Mac ‘n’ Cheese Pumpkin Bake keto-approved, simply swap out the traditional elbow macaroni for a low-carb alternative, like cauliflower florets or zucchini noodles. You can also use a blend of shredded cheese, like cheddar, mozzarella, and Parmesan, to boost the fat content. Just be sure to adjust the baking time accordingly.
Can I add protein to this dish?
Absolutely! This Creamy Mac ‘n’ Cheese Pumpkin Bake is the perfect canvas for all sorts of protein-packed additions. Try stirring in some grilled chicken, crumbled Italian sausage, or even cooked, crumbled bacon. The possibilities are endless, so get creative and make it your own!
Can I make this dish vegetarian?
You sure can! To make this Creamy Mac ‘n’ Cheese Pumpkin Bake vegetarian-friendly, simply omit the cheese and use a plant-based alternative, like cashew cream or nutritional yeast. You can also swap the butter for a vegan butter or olive oil. The end result will be just as creamy, comforting, and delicious!
Try These Next
- Creamy Pumpkin Mac N Cheese With Crispy Sage Topping
- Creamy Pumpkin Mac And Cheese With Savory Herb Crumble
- Creamy Mac And Cheese With Smoky Bacon Swirls
Creamy Mac ‘n’ Cheese Pumpkin Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: 🧀 MAC ATTACK
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Mac ‘n’ Cheese Pumpkin Bake is a comforting twist on a classic dish. With rich pumpkin puree and a blend of cheeses, this bake is sure to be a family favorite. Perfect for fall gatherings or a cozy weeknight dinner!
Ingredients
8 oz elbow macaroni
2 cups pumpkin puree
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
1/2 cup bread crumbs
2 tbsp melted butter
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine the pumpkin puree, cheddar cheese, mozzarella cheese, milk, heavy cream, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
4. 4. Add the cooked macaroni to the cheese and pumpkin mixture, stirring until well combined.
5. 5. Pour the mixture into a greased 9×13-inch baking dish.
6. 6. In a small bowl, combine the bread crumbs and melted butter. Sprinkle evenly over the macaroni mixture.
7. 7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
8. 8. Let it cool for a few minutes before serving.
Notes
This dish can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if baking from cold. Feel free to add cooked bacon or sausage for extra flavor!
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
Keywords: macaroni, cheese, pumpkin, bake