This Easy Baked Pumpkin Mac And Cheese is a homemade recipe that brings the flavors of the fall with the addition of canned pumpkin. Delicious!
Who doesn’t like Mac and Cheese, this comforting dish we all grew up with? Many cultures worldwide have a mac and cheese version, using ingredients specific to that region.
Here you have an example of a Spanish version of baked pasta with Spanish chorizo and tomato paste. I am also inviting you to look at this German version of baked pasta with cheese: Baked Cheesy German Spaetzle Pasta with Caramelized Onions.
For example while growing up in Romania, we had two types of mac and cheese: one made on the stove and one baked.
The baked version was more elaborated and used cheese, eggs, and sour cream that acted as a binder. The one made on the stove was simpler, made with just butter and cheese.
We used available ingredients from the fridge, but the most used type of cheese was Feta cheese.
Sometimes, we made a version of mac and cheese pudding where we added Farmer cheese , sugar and raisins to the pasta. It was absolutely delicious.
However, it was not as creamy, like the American mac and cheese style. It was delicious, probably healthier, as fewer ingredients were added but had a different texture.
We never added flour, milk, or mustard. It was always sour cream, butter, and cheese. Only for the baked version, we added eggs.
Anyway, I don’t know anybody who doesn’t have warm, fuzzy memories about the mac and cheese they ate while growing up. I, personally, loved pasta when I was young.
I remember another dish my grandmother used to make: Cooked pasta mixed with butter, sugar, and walnuts. It was simple, delicious, and gorgeous. Perfect for a light dinner, especially for the kids, and highly economical.
Pumpkin Mac And Cheese
This baked pumpkin mac and cheese recipe is a decadent one compared with the versions I grew up. Even if it uses easy-to-find ingredients, it is still a decadent version of the regular mac and cheese I knew as a child.
I would not be ashamed to bring this pumpkin mac and cheese recipe to the Thanksgiving table, to a potluck, or just a regular party.
It is creamy, delicious and the pumpkin puree brings the autumn theme to the table.
I am not going to lie to you. I almost did not want to write this recipe on the blog.
There are so many pumpkin mac and cheese recipes out there that I am not sure if my recipe will be any interesting to you.
However, I made it, and I think it deserves a place on my table, so I decided to share it with you.
It is also an excellent option to sneak in some pumpkin puree into the diet of the family members who are fussy about vegetables.
By the way, if you love pumpkin and want it in your life for a longer time, stock up on pumpkin puree so you can make different things with it the entire winter.
Is it just me, or it seems that you can find all kinds of squash and pumpkins before Thanksgiving, but after that, not that much? I think they should be considered in season for a little bit longer.
Anyway, I hope you try the recipe. It is effortless to put together, delicious but not low in calories, for sure. Between us, who eats mac and cheese to lose weight anyway?
I forgot to tell you that you can make it any day of the week, but I am sure you already know that, right?
Serve it as a side dish, next to green beans, or a beautiful salad. Leftovers are great as well. Enjoy!
More recipes to love:
- 1 pound pasta(farfalle, elbow, shells, etc)
- 4 tablespoons butter/1/2 stick/2 oz/56g
- 1/4 cup all purpose flour/1oz/30g
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon mustard(your choice)
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin pure
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups/10oz. shredded cheddar cheese
- Preheat oven to 350F/180C.
- Butter or oil a 9x11" baking pan and set aside.
- Cook pasta according to the package instructions. Drain the water.
- To make the sauce:
- In a large pan melt butter over medium heat. Whisk in the flour. Cook and stir until mixture is light brown, about 2-3 minutes.
- Slowly whisk in milk and heavy milk. Cook and stir until the mixture is smooth and thickens.
- Add the pumpkin pure, mustard, nutmeg, salt and pepper.
- Add 2 cups of cheese and stir until it melts.
- Add pasta to the sauce. Mix until well combined.
- Transfer to the baking pan and sprinkle with remaining cheese.
- Bake, uncovered, for about 25 minutes or until golden brown on top.
- Let stand 5-10 minutes before serving.
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Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 216mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 8g