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