Why Make This Recipe
Smoky Pumpkin Mac and Cheese with Crispy Garlic Breadcrumbs is a delightful twist on the classic comfort food. It combines the creamy texture of mac and cheese with the rich and earthy flavor of pumpkin. The addition of smoked paprika gives it a unique smoky taste, while the crispy garlic breadcrumbs provide a satisfying crunch. This dish is perfect for chilly nights or as a cozy side for gatherings. It’s easy to make and a guaranteed crowd-pleaser, especially for those who enjoy a little creative flair in their meals.
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 simple side salad or steamed vegetables for a complete meal. You can also sprinkle extra herbs on top for added color and flavor. This dish is great for family dinners, potlucks, or as a comforting treat on a cozy night.
How to Store Smoky Pumpkin Mac and Cheese
To store any leftovers, let the dish cool completely. Then, transfer it to an airtight container and refrigerate. It can be kept for up to 3 days in the fridge. When ready to eat, simply reheat in the microwave or oven until warmed through. You might want to add a splash of milk before reheating to keep it creamy.
Tips to Make Smoky Pumpkin Mac and Cheese
- Use high-quality cheese for a richer flavor.
- Feel free to experiment with different types of pasta based on what you have on hand.
- To enhance the smoky flavor, you can add a touch of cayenne pepper or additional smoked paprika.
- If you like more garlic flavor, add extra minced garlic to the cheese sauce as well.
Variation
For a protein boost, consider adding cooked chicken or bacon into the pasta mixture before baking. You can also swap out pumpkin for butternut squash puree for a different flavor profile.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it before adding it to the dish.
Is there a dairy-free option for this recipe?
Yes, you can use dairy-free cheese, almond milk, and a dairy-free butter substitute for a dairy-free version.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to before baking and store it in the fridge. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Smoky Pumpkin Mac and Cheese with Crispy Garlic Breadcrumbs
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful twist on the classic comfort food, combining creamy mac and cheese with rich pumpkin flavor and smoky paprika.
Ingredients
- 8 ounces Pasta (elbow macaroni or cavatappi)
- 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 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.
Notes
Use high-quality cheese for a richer flavor. You can make this dish ahead of time by preparing it up to before baking and storing it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian