This pumpkin mac and cheese is the ultimate comfort food. Full of carbs and loaded with cheese this recipe is next level delicious! Perfect for fall cosy weather!
This pumpkin mac and cheese is the ultimate comfort food! Warm, cosy, full of carbs, simple to prepare – home cooking doesn’t get any better than this!
Why you’ll love this pumpkin mac & cheese
- super cheesy
- crunchy panko topping
- takes 50 minutes to make
- is freezer friendly
- easily feeds a BIG FAMILY
- provides TONNES of leftovers
- can be made ahead of time
- AND is absolutely delicious!
3 elements to create perfect pumpkin mac and cheese
- The pasta. Simply cook your favourite short pasta (we used orecchiette but you can use penne, fussili or macaroni) according to the packet, drain and reserve a cup of the cooking water. Easy peasy.
- Creamy cheesy pumpkin sauce. Simply melt the butter in a generous sized saucepan, add the flour to create a paste and slowly whisk in the milk. Once lovely, thick and creamy add the pumpkin puree, spices, mozzarella and parmesan – allow to melt and voila you’re done. This pumpkin cheese sauce is then tossed with the pasta (and a little reserved pasta cooking water) to create the most heavenly coasted pasta dish. You could DIVE in right now BUT let’s not forget….step number three.
- Panko and cheese topping! This final step is what takes our pumpkin mac and cheese from midweek comfort to weekend indulgence! This topping crisps in the oven beautifully to create a layer of EPIC crunch and texture that works oh so perfectly against the creamy pasta.
This pumpkin mac and cheese is best served in a generous bowl, and devoured whilst sitting on the couch alongside loved ones snuggled under a blanket on a freezing cold winters night. Enjoy x
More family friendly pasta recipes…
osso bucco ragu with pappardelle
roast cauliflower orecchiette with crispy herb and parmesan crumbs
This recipe is adapted from Rachel Ray’s Pumpkin Mac & Cheese
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pumpkin mac and cheese
- Total Time: 50 mins
- Yield: 12 1x
Description
This pumpkin mac and cheese is the ultimate comfort food. Full of carbs and loaded with cheese this recipe is next level delicious! Perfect for fall cosy weather!
Ingredients
Pasta:
- 500 grams orecchiette pasta (or any small shaped pasta)
Pumpkin cheese sauce:
- 4 tablespoons butter
- 4 tablespoons plain flour
- 2 cups (500 ml) milk
- 1 can (400 grams) pumpkin puree
- 1 teaspoon granulated garlic
- 1 teaspoon dry mustard
- 1/4 teaspooon cayenne
- white pepper, to season
- grating of fresh nutmeg
- 125 grams mozzarella, grated
- 100 grams parmesan, grated
Panko topping:
- 1 1/4 cups panko style breadcrumbs
- 100 grams mozzarella, grated
Instructions
- Preheat oven to 200 C.
To cook the pasta:
- Bring a large pot of water to the boil.
- Add salt and pasta and cook according to packet instructions.
- Drain and set aside.
To make the pumpkin cheese sauce:
- Place the butter into a large saucepan over medium heat and melt.
- Add flour and whisk to create a smooth paste.
- Slowly add milk, whisking continuously.
- Continue to whisk until slightly thickened, approx. 3 minutes or until the mixture coats the back of a spoon.
- Reduce the heat to low and whisk in the pumpkin puree, garlic, mustard, cayenne and pepper.
- Add the cheeses and stir until melted.
- Take off the heat.
- Add cooked pasta to the pumpkin mac and cheese sauce and mix thoroughly to combine.
- Pour the pasta mixture into a large baking dish (approx. 45cm x 45cm).
To make the panko topping:
- Sprinkle the panko breadcrumbs and mozzarella cheese evenly over the pasta.
- Bake for 20-25 minutes or until the cheese is melted and breadcrumbs are golden.
Notes
This recipe is freezer friendly.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
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Thank you for this recipe Kayla, I saw your email this morning and had to try it tonight! Delicious! Although Miss 3.5 thought it was a bit spicy. Next time I will leave out the cayenne and lighten up on the garlic and mustard powder. What kind of granulated garlic do you use? I used garlic powder from woolies and 1 tbs seemed like a lot of powder 😳. Is there another powder that is better to use?
Cheers, Kate
Hi Kate! Thank you so very much for your feedback! I’m going to amend the recipe and recommend halving the amount of spices for little ones. I used a granulated garlic powder from our local deli – I’ll check out the woolies version and compare. Again, thanks for your comment! Its such a huge help! Flavour can be so subjective so your feedback is awesome. But I’m so happy you enjoyed it. Kayla x
Hi, loved this recipe. Can I ask why you use canned pumpkin instead of fresh and where you get the canned from?
My toddler loves it but it was a little dry, I did use fresh steamed pumpkin as I couldn’t find the can.
Hi, I would also love to know where you get canned pumpkin purée from? I’m guessing you’re located in Aus, and I didn’t think it was available here? Thanks! I’m so excited to try this recipe but I’m really hoping I don’t have to make my own pumpkin purée for it.
I am going to make it this week after I find canned pumpkin. Do you freeze after you bake or before?