Brace yourself, folks, because I’m about to take your taste buds on the ultimate flavor adventure with this Creamy Pumpkin Spice Mac ‘n’ Cheese Bake! This dish is a mind-blowing fusion of classic comfort food and the cozy, spicy goodness of pumpkin pie. Get ready to say goodbye to basic mac and cheese and hello to a culinary masterpiece that will have you begging for seconds (and maybe thirds).
Why You’ll Love This Creamy Pumpkin Spice Mac ‘n’ Cheese Bake
Imagine a creamy, velvety cheese sauce infused with the warm, comforting flavors of pumpkin and spice. Now, picture that sauce tossed with perfectly cooked al dente pasta, topped with a crispy, golden-brown breadcrumb crust, and baked to absolute perfection. This dish is a game-changer, my friends! Not only is it bursting with flavor, but it’s also a cozy, satisfying meal that will have your taste buds doing a happy dance. Prepare to be the ultimate hero of your kitchen when you serve up this epic pumpkin spice mac ‘n’ cheese bake.
Ingredients
You’ll need a few key ingredients to bring this Creamy Pumpkin Spice Mac ‘n’ Cheese Bake to life, including elbow macaroni, canned pumpkin puree, heavy cream, shredded cheddar and Parmesan cheeses, pumpkin pie spice, and a few other pantry staples. The best part? This recipe is easily customizable, so you can make it your own.
- 8 oz – Elbow macaroni
- 1 cup – Canned pumpkin puree
- 1 cup – Heavy cream
- 2 cups – Shredded cheddar cheese
- 1/2 cup – Grated Parmesan cheese
- 2 tsp – Pumpkin pie spice
- Salt and pepper to taste
Ingredient Substitutions
- Pasta: Use a different shape like fusilli or penne (for a fun twist)
- Cheese: Try a blend of mozzarella, Gruyère, or gouda (for extra creaminess)
How to Make Creamy Pumpkin Spice Mac ‘n’ Cheese Bake
Get ready to transform your kitchen into a flavor paradise with this step-by-step guide to making the ultimate Creamy Pumpkin Spice Mac ‘n’ Cheese Bake.
Step 1: Prep Work
Preheat your oven to 375°F and grease a 9×13-inch baking dish. Cook the macaroni according to package instructions, then drain and set aside.
Step 2: Main Cooking Process
In a large saucepan, whisk together the pumpkin puree, heavy cream, shredded cheddar and Parmesan cheeses, pumpkin pie spice, and a pinch of salt and pepper. Simmer the sauce over medium heat, stirring occasionally, until it’s smooth and creamy, about 5-7 minutes.
Step 3: Final Steps/Assembly
Add the cooked macaroni to the pumpkin sauce and stir until well combined. Transfer the mixture to the prepared baking dish and top with a layer of crispy breadcrumbs.
Step 4: Finishing Touches
Bake the mac ‘n’ cheese for 20-25 minutes, or until the top is golden-brown and bubbly. Let it cool for a few minutes before serving. Garnish with a sprinkle of extra pumpkin pie spice or a drizzle of maple syrup for an extra touch of sweetness.
Recipe Variations & Tips
- Bacon Bits: Crisp up some diced bacon and sprinkle it on top for a salty, smoky twist.
- Veggie Boost: Sauté some mushrooms, spinach, or diced bell peppers and mix them into the mac ‘n’ cheese for added nutrition and flavor.
- Graham Cracker Crunch: Crush up some graham crackers and use them instead of breadcrumbs for a fun, crunchy topping.
- Lighter Version: Swap the heavy cream for low-fat milk or use a combination of Greek yogurt and milk to reduce the calories.
Serving & Storage
Serve with: A crisp green salad, roasted vegetables, or a crusty loaf of bread.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Make-Ahead: You can assemble the mac ‘n’ cheese up to 2 days in advance and bake it when ready to serve. The unbaked casserole can also be frozen for up to 3 months.
Nutrition Information
This Creamy Pumpkin Spice Mac ‘n’ Cheese Bake is a flavor explosion that’s also packed with nutrients. Each serving is a wholesome and satisfying meal option, providing a good source of protein, fiber, and essential vitamins and minerals.
- Serving Size: 1/8 of the recipe
- Calories: 410 kcal
- Protein: 17 g
- Carbs: 37 g
- Fat: 22 g
- Sodium: 580 mg
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can assemble the mac ‘n’ cheese up to 2 days in advance and bake it when ready to serve. The unbaked casserole can also be frozen for up to 3 months.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in this recipe. Just be sure to roast and blend the pumpkin until smooth before adding it to the cheese sauce.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it contains regular pasta. However, you can easily make it gluten-free by using a gluten-free pasta variety.
Can I freeze the leftovers?
Yes, you can freeze the baked and cooled mac ‘n’ cheese for up to 3 months. Just be sure to let it thaw in the refrigerator before reheating in the oven or microwave.
How can I make this recipe vegan?
To make this dish vegan, swap the dairy products for plant-based alternatives. Use unsweetened almond milk or oat milk instead of heavy cream, and opt for vegan shredded cheese or a cashew-based cheese sauce.
Try These Next
- Creamy Pumpkin Spice Macaroni Bake
- Creamy Mac N Cheese Pumpkin Bake
- Creamy Buffalo Chicken Mac And Cheese Bake
Creamy Pumpkin Spice Mac ‘n’ Cheese Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: 🧀 MAC ATTACK
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy pumpkin spice mac ‘n’ cheese bake is the perfect fall comfort food, combining the rich flavors of pumpkin and spices with cheesy pasta for a delightful dish.
Ingredients
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup pumpkin puree
1 teaspoon pumpkin spice
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tablespoons olive oil
Instructions
1.
2. 1. Preheat your oven to 350°F (175°C).
3. 2. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
4. 3. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
5. 4. Gradually whisk in the milk, stirring constantly until the mixture thickens.
6. 5. Stir in pumpkin puree, pumpkin spice, salt, and black pepper. Mix until well combined.
7. 6. Remove from heat and stir in cheddar cheese until melted.
8. 7. Combine the cooked macaroni with the cheese sauce and stir until well coated.
9. 8. Pour the mixture into a greased baking dish.
10. 9. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the mac ‘n’ cheese.
11. 10. Top with Parmesan cheese.
12. 11. Bake for 25-30 minutes, or until the top is golden brown.
13. 12. Let it cool for a few minutes before serving. Enjoy!
14.
Notes
For extra flavor, consider adding cooked bacon or sautéed onions to the mixture.
You can also use different types of cheese such as Gruyère or mozzarella for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: pumpkin, mac and cheese, comfort food, fall recipe