Irresistible Creamy Pumpkin Mac Cheese Fall Comfort Food
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Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Description
Indulge in irresistible creamy pumpkin mac cheeseyour ultimate fall comfort food Savor every bite of this seasonal delight
Ingredients
Scale
8 oz elbow macaroni (or gluten-free pasta for GF option)
1 cup pumpkin puree (canned or homemade)
2 cups sharp cheddar cheese, shredded
1 cup milk (or almond milk for dairy-free option)
1/2 cup cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/2 cup breadcrumbs (for topping; use gluten-free if needed)
1 tbsp olive oil or melted butter (for breadcrumbs)
Fresh parsley, chopped, for garnish
Instructions
Step 1: Cook the Pasta – Begin by boiling salted water in a large pot. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Step 2: Prepare the Cheese Sauce – In the same pot, over medium heat, combine the pumpkin puree, milk, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Gradually add in the shredded cheddar cheese, stirring continuously until melted and well-combined.
Step 3: Mix in the Pasta – Fold the cooked macaroni into the cheese sauce until all the pasta is generously coated in the creamy pumpkin mixture.
Step 4: Top and Bake – Preheat your oven to 350°F (175°C). In a small bowl, mix the breadcrumbs with olive oil or melted butter. Transfer the mac and cheese to a greased baking dish, sprinkle the breadcrumb mixture evenly on top, and bake for about 15-20 minutes until golden brown and bubbling.
