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