Description
A creamy and delicious pumpkin mac and cheese topped with a crispy layer, perfect for a comforting meal.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, combine pumpkin puree, milk, heavy cream, garlic powder, onion powder, nutmeg, salt, and pepper. Heat over medium heat until warm.
- Add the cooked macaroni and 1 1/2 cups of cheddar cheese to the pumpkin mixture, stirring until well combined.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs with melted butter and the remaining cheddar cheese. Sprinkle over the macaroni mixture.
- Bake for 25-30 minutes or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Can substitute gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg