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
Scale
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