Pumpkin Mac and Cheese
A creamy fall favorite is Pumpkin Mac and Cheese. The pumpkin puree adds creaminess to the cheese mixture making this a fall/winter favorite casserole.
Servings 6 servings
- 1 pound pasta see note 2
- 2 Tablespoons unsalted butter
- 2 Tablespoons all-purpose flour
- 2 cups low-fat milk
- 15 ounces pumpkin puree see note 3
- 8 ounces Gouda cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon ground black pepper
- 1/2 - 1 teaspoon Kosher Salt see note 4
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 3 Tablespoon Panko Bread Crumb
Spray a 13 by 9 casserole pan, spray with non-stick spray. Set aside until ready to use.
Make pasta according to manufacturer's instructions, minus 3 minutes of cooking the pasta (note 1).
Place the pasta in the seasoned casserole dish. Set aside.
How to Make Pumpkin Cheese Sauce
Over medium heat, add butter to the pasta pot, let melt. Add in flour, whisk together to form a rue.
Whisk in the milk. Continue to whisk until the mix becomes thick and bubbly. The sauce can coat the back of a spoon.
Mix in the pumpkin puree, Gouda cheese Dijon mustard, black pepper, Kosher salt, smoked paprika, and nutmeg.
Taste the pumpkin cheese sauce, adjust any seasoning if needed.
Add the pumpkin cheese sauce to the pasta. Mix well
Top with Panko breadcrumbs. Cover casserole with foil. Bake at 350 degrees for 30 minutes. Serve, enjoy.
Note 1: Cook the pasta 3 minutes less than suggested by manufacturer. The pasta bakes in the oven. You don't want mushy pasty.
Note 2: For this recipe I used cellentani. Any tube pasta works well..
Note 3: Please use pumpkin puree, not pumpkin pie filling. They are very different.
Note 4: I use less salt, health reasons. Start with the least amount and adjust salt flavor to your needs
Serving: 6ounces | Calories: 520kcal | Carbohydrates: 70g | Protein: 23g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 130mg | Potassium: 429mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6815IU | Vitamin C: 1.9mg | Calcium: 403mg | Iron: 2.3mg