Description
Indulge in a velvety, nutrient-dense twist on the classic pasta dish. This pumpkin mac and cheese blends pureed squash with a blend of sharp cheddar and gruyere to create a deeply savory, vibrant golden comfort meal. Perfect for chilly evenings, this recipe sneaks extra vitamins into a delicious, gourmet-style dinner that the whole family will love, all while maintaining a perfectly creamy, silky texture without the need for heavy cream.
Ingredients
16 oz Macaroni pasta
1 cup 100% pure pumpkin puree
2 cups sharp cheddar cheese, freshly shredded
1 cup Gruyere cheese, shredded
1.5 cups whole milk
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp salt, pepper, smoked paprika, and nutmeg blend
Instructions
Boil a large pot of salted water and cook the pasta until al dente, then drain and set aside.
Melt butter in a large saucepan over medium heat.
Whisk in the flour and cook for two minutes to remove the raw flour taste.
Slowly pour in the milk while whisking constantly to ensure a smooth, lump-free base.
Stir in the pumpkin puree and spices until well combined and heated through.
Gradually add the shredded cheddar and Gruyere cheeses, stirring until the sauce is smooth and melted.
Fold the cooked pasta into the cheese sauce until evenly coated and serve immediately.
Notes
Ensure you use 100% pure pumpkin puree rather than canned pumpkin pie filling to avoid added sugar. Freshly shredding the cheeses is recommended for the smoothest melting consistency. You can substitute Gruyere with Emmental if preferred.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg