The ultimate comfort food, this Pumpkin Cheddar Mac and Cheese is the perfect way to add a pumpkin twist to this dinner that is perfect for cold, chilly nights.
Originally posted December 17, 2011 – I thought I’d remake this old favorite (along with a video!) because I’m totally in that fall mood, and nothing says cold weather like this Pumpkin Cheddar Mac and Cheese! This is actually super simple to make, and makes a great, hearty meatless meal. (You can also swap out the chicken stock for vegetable stock to make it vegetarian!)
If you are a pumpkin lover, you are sure to love this twist on mac and cheese just like I do!
The original post from 2011 follows:
Is it just me, or does it seem like pumpkin starts making a huge showing when the first signs of fall hit, but then you basically don’t hear about it anymore after Thanksgiving? I’m just here to tell you that I think this is just wrong. I don’t know about you, but we usually have pumpkin pie on the Christmas table. And I still see those little sugar pumpkins when I go to the grocery store. So I hope it’s not taboo, because I think that pumpkin should have a little more time in the limelight than a mere 5 or 6 weeks.
So I’m bringing you this Pumpkin Cheddar Mac and Cheese. Pumpkin, because I think it is wonderful, and it is still very seasonal, and because I’ve had this recipe bookmarked for a long time now and wanted to try it out. And mac and cheese, because what better comfort food is there to battle through this cold weather?
I did go into this recipe cautiously. After reading through the online reviews, and seeing quite a few negative reviews, I was prepared to say that this wasn’t a favorite. But I’m glad I decided to try this for myself, because I loved it. Way more than I thought I would. I even loved the leftovers, which mac and cheese leftovers are usually hit or miss with me. I loved the depth that the pumpkin brought, and the hint of spices. And of course, the cheese!! I would totally, totally make this again, and enjoy every bite of it!
Check out these other takes on Mac and Cheese:
Stovetop Sausage Mac and Cheese
PIzza Mac and Cheese
BLT Baked Mac and Cheese
See how to make this Pumpkin Cheddar Mac and Cheese here:
Pumpkin Cheddar Mac and Cheese
Ingredients
- 1 pound whole wheat penne
- 1/4 cup butter
- 3 rounded tablespoons all-purpose flour
- 1 cup chicken stock substitute vegetable stock to make it vegetarian
- 2 tablespoons honey
- 2 cups milk
- 1 teaspoon ground mustard
- 1/2 teaspoon allspice
- pinch of cayenne pepper
- freshly grated nutmeg to taste
- salt and pepper to taste
- 1 15 oz can pumpkin puree
- 2 1/2 cups shredded sharp cheddar cheese divided
- paprika for sprinkling
- chopped parsley for garnish
Instructions
- Bring a large pot of water to a boil. Salt generously, then add the pasta and cook until al dente. Drain and reserve.
- Meanwhile, melt the butter in a large skillet. Whisk in the flour and cook for a minute. Whisk in the chicken stock and cook until it has reduced down. Whisk in the honey, followed by the milk. Season with the mustard, allspice, cayenne pepper, nutmeg, salt and pepper. Cook, stirring often, until it is thickened enough to coat the back of a spoon. Taste and adjust the seasonings, if desired.
- Preheat the broiler.*
- Whisk the pumpkin puree into the mixture. Stir in one cup of the cheese until melted, then stir in one more cup of the cheese. Add the drained pasta to the sauce and stir to combine. Pour the mixture into a large 13x9-inch casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Sprinkle with paprika.
- Broil until the cheese is melted and bubbling. Garnish with parsley before serving.
Everything says
Awesome Post Thanks for sharing this Recipe.
Phoenix says
Pumpkin Cheddar Mac and Cheese is a different dish looks very delicious, Thanx for sharing
Jennifer says
Just made this lastnight and I would modify the recipe. Add more cheese and/or different cheeses and reduce the pumpkin to half. It was not like mac and cheese at all. More like a pumpkin and cheese baked ziti. The flavors of the spices were awesome though and so if you add a ton more cheese it will be like a cheesy(creamy) fondue mac and cheese!