Why Make This Recipe
Smoky Pumpkin Mac and Cheese with Crispy Garlic Breadcrumbs is a cozy and comforting dish that brings together the rich flavors of pumpkin and cheese. It’s perfect for fall, but enjoyable any time of year. This recipe balances the creamy and cheesy texture you love with a smoky twist, making it an exciting variation of a classic favorite. Plus, the crispy garlic breadcrumbs add a delightful crunch that elevates the entire meal. It’s not just tasty; it’s also a great way to sneak in some extra veggies!
How to Make Smoky Pumpkin Mac and Cheese
Ingredients:
- 8 ounces Pasta (elbow macaroni or cavatappi) (Cooked al dente according to package instructions.)
- 1 cup Pumpkin Puree (Canned or homemade.)
- 2 cups Shredded Sharp Cheddar Cheese (Provides bold flavor.)
- 2 cups Whole Milk (Warmed before adding to the cheese mixture.)
- 4 tablespoons Unsalted Butter (Essential for creating a roux.)
- 1/4 cup All-Purpose Flour (Used to create the roux.)
- 1 teaspoon Smoked Paprika (Gives the dish its characteristic smoky flavor.)
- 3 cloves Minced Garlic (Adds aromatic flavor to the breadcrumbs.)
- 1 cup Panko Breadcrumbs (Adds extra crunch and texture.)
- Salt and Pepper (To taste.)
- Fresh Chopped Parsley (Optional, for garnish.)
Directions:
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir occasionally until foamy but not browned.
- Whisk in the flour, stirring constantly for about 2 minutes to create a roux.
- Gradually pour in the warmed milk, whisking continuously until thickened and bubbling, about 5-7 minutes.
- Reduce heat to low and stir in the cheddar cheese until fully melted and smooth.
- Add the pumpkin puree and smoked paprika, mixing well.
- Season with salt and pepper to taste.
- Combine the pasta with the cheese sauce and pour into a greased baking dish.
- In a bowl, mix the panko breadcrumbs with minced garlic and a drizzle of olive oil, then spread over the pasta.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.
- Let cool for 5 minutes, garnish with parsley, and serve warm.
How to Serve Smoky Pumpkin Mac and Cheese
Serve Smoky Pumpkin Mac and Cheese warm, straight from the oven. It pairs well with a fresh side salad or some roasted vegetables. If you like, you can sprinkle more cheese or fresh herbs on top before serving for extra flavor.
How to Store Smoky Pumpkin Mac and Cheese
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until hot.
Tips to Make Smoky Pumpkin Mac and Cheese
- Be sure to cook the pasta al dente, as it will continue to soften while baking.
- If you want extra creaminess, add a little more milk to the cheese sauce.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili flakes.
- Experiment with different types of cheese, like gouda or mozzarella, for a unique twist.
Variation
For a protein boost, you can mix in cooked chicken or turkey before baking. Alternatively, you can add some sautéed spinach or kale for extra nutrition.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! You can use fresh pumpkin. Just cook and puree it before adding to the cheese sauce.
Can I make this recipe ahead of time?
Yes! You can prepare the dish and assemble it in advance. Just cover it and keep it in the fridge. When you’re ready to bake, add a few extra minutes to the baking time.
Is this dish vegetarian-friendly?
Yes, Smoky Pumpkin Mac and Cheese is vegetarian. Just make sure the cheese you use is rennet-free if you want it to be vegetarian-friendly.
Smoky Pumpkin Mac and Cheese with Crispy Garlic Breadcrumbs
A cozy and comforting dish that combines pumpkin and cheese with a smoky twist, topped with crispy garlic breadcrumbs.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 8 ounces Pasta (elbow macaroni or cavatappi, cooked al dente)
- 1 cup Pumpkin Puree (canned or homemade)
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Whole Milk (warmed)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1 teaspoon Smoked Paprika
- 3 cloves Minced Garlic
- 1 cup Panko Breadcrumbs
- Salt and Pepper (to taste)
- Fresh Chopped Parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat until foamy.
- Whisk in the flour, stirring constantly for about 2 minutes to create a roux.
- Gradually pour in the warmed milk, whisking continuously until thickened and bubbling, about 5-7 minutes.
- Reduce heat to low and stir in the cheddar cheese until fully melted and smooth.
- Add the pumpkin puree and smoked paprika, mixing well.
- Season with salt and pepper to taste.
- Combine the pasta with the cheese sauce and pour into a greased baking dish.
- In a bowl, mix the panko breadcrumbs with minced garlic and a drizzle of olive oil, then spread over the pasta.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.
- Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg