Creamy Pumpkin Mac & Cheese
Creamy Pumpkin Mac and Cheese with Gruyere and sharp white cheddar, topped with a crunchy breadcrumb crust. Perfect fall side dish or holiday recipe.
Servings: 8
Equipment
- 1 large pot
- 1 colander
- 1 whisk
- 1 wooden spoon or silicon spatula
- 1 measuring cup set
- 1 9x13 baking dish
- 1 small mixing bowl
Ingredients
For the pasta & sauce:
- 1 pound cavatappi or favorite short pasta
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup pumpkin purée not pumpkin pie filling
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper
- 6 ounces Gruyere cheese shredded
- 6 ounces sharp white cheddar cheese shredded
For the topping:
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter melted
- ½ cup finely grated Parmesan cheese
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until golden and slightly nutty.
- Slowly whisk in the warm milk, a little at a time, until smooth and thickened, about 5 minutes. Stir in the pumpkin purée, Dijon mustard, smoked paprika, nutmeg, salt, and pepper.
- Reduce the heat to low. Stir in the Gruyere and sharp white cheddar until melted and creamy. Taste and adjust seasoning if needed.
- Add the cooked pasta to the sauce, stirring until evenly coated. Transfer the mixture to a greased 9x13-inch baking dish.
- In a small bowl, mix together the panko, melted butter, Parmesan, and thyme. Sprinkle evenly over the pasta.
- Bake at 375°F for 20 to 25 minutes, until bubbly and golden brown on top.
- Let cool for 5 minutes before serving.