Description
Creamy, cheesy, and perfect for fall! This pumpkin mac and cheese combines sharp cheddar, garlic, and golden pumpkin puree for a cozy twist on a classic.
Ingredients
8 ounces elbow macaroni
1 cup canned pumpkin puree
1 ½ cups sharp cheddar cheese, shredded
1 cup heavy cream
1 teaspoon garlic powder
½ cup panko breadcrumbs (for topping)
Instructions
Cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, combine heavy cream, pumpkin puree, garlic powder, and half of the cheddar cheese. Stir until melted and smooth.
Mix cooked macaroni into the cheese sauce until well coated.
Preheat oven to 350°F (175°C). Grease a baking dish and transfer mac and cheese mixture into it.
Top with remaining cheddar cheese and an even layer of panko breadcrumbs.
Bake for 25–30 minutes or until bubbly and golden on top.
Notes
Add a pinch of nutmeg or sage for a more seasonal flavor.
Substitute whole milk or half-and-half for heavy cream if desired.
For added crunch, toast the breadcrumbs with a bit of butter before topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
