I pretty much love pumpkin everything so for me, it’s a win! It’s like how on Thanksgiving, there’s a “Kids Table” and they get some good kid-friendly dishes. As a kid, and even through most of adulthood, I have relished my time at the “Kids Table” and I don’t even need any special dishes. Although I always reach for mac and cheese. We’re having a low key Thanksgiving this year, because of obvious reasons, and we WILL be making mac and cheese although I’m not sure it will have pumpkin. Maybe squash? Maybe pumpkin. The sky is the limit. Life is weird right now.
Pumpkin Baked Mac and Cheese:
What You Need:
1 pound cooked elbow pasta
2 Tbsp butter
1 cup pumpkin puree
½ Tsp garlic powder
1 Tsp onion powder
Pinch of pumpkin pie spice
3 Tbsp flour
1 cup milk
1 cup cheddar cheese, shredded
Salt and pepper to taste
½ cup breadcrumbs
2 Tbsp butter, diced
¼ cup parmesan cheese
What You Do:
1 – First, melt the butter in a large saucepan over medium heat.
2 – Then, add the pumpkin puree and cook until it darkens in color, around 3 minutes.
3 – Add the garlic powder, onion powder, pumpkin pie spice and salt and pepper.
4 – And then, add the flour and stir to combine. Pour the milk and slowly mix until incorporated.
5 – Cook for 3 minutes or until thickened.
6 – Add the cooked pasta and the cheddar cheese and toss to combine. Transfer to a baking dish.
7 – Preheat the oven to 400 degrees.
8 – Top the mac and cheese with the breadcrumbs and top with the diced butter and parmesan cheese.
9 – Take to the oven and bake for 15 minutes or until golden brown on top.
I used homemade pumpkin puree made easily in an Instant Pot, however you can also use canned pumpkin puree. Just make sure it’s unsweetened. You can omit the baking step and the mac and cheese will be just as good!