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Pumpkin Mac Bowl

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A delightful take on traditional mac and cheese, combining creamy pumpkin puree and gooey cheddar cheese for a warm, comforting meal.

Ingredients

Scale
  • 8 oz elbow macaroni
  • 1 cup pumpkin puree
  • 2 cups sharp cheddar cheese, grated
  • 1 cup whole milk
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs (optional)

Instructions

  1. Boil the pasta: In a large pot, bring salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente. Make sure to reserve about a cup of pasta water before draining.
  2. Prepare the pumpkin mixture: In a separate saucepan, melt the butter over medium heat. Add minced garlic and sauté for a minute until fragrant. Stir in the pumpkin puree and milk, and let it simmer for about 5 minutes.
  3. Add the cheese: Remove the saucepan from the heat and mix in the grated cheddar cheese. Stir until smooth and creamy, adding reserved pasta water if too thick.
  4. Combine pasta and sauce: Fold the cooked pasta into the pumpkin cheese sauce ensuring every noodle is well coated.
  5. Season to taste: Adjust salt and pepper. You can add a pinch of nutmeg or cayenne for extra flavor.
  6. Prepare for baking: Transfer the mixture to a baking dish and top with breadcrumbs if desired.
  7. Bake: Preheat your oven to 350°F (175°C) and bake for about 20 minutes until golden and bubbly.
  8. Serve hot: Remove from the oven and let it sit for a few minutes before serving.

Notes

This recipe can easily be adapted with vegetable add-ins or different cheeses. For a vegan option, use plant-based products.

Nutrition

Keywords: pumpkin, mac and cheese, comfort food, fall recipes, vegetarian

Find it online: https://basilboard.com/pumpkin-mac-bowl-creamy-fall-comfort-30-minutes/