Hamdi Saidani This Pioneer Woman Pumpkin Mac and Cheese is a creamy and savory recipe, which is made with pure pumpkin puree and sharp cheddar cheese. It’s the ultimate fall comfort food, ready in about an hour.
Pioneer Woman Pumpkin Mac and Cheese Ingredients
- 1 pound (450g) pasta, such as macaroni or shells
- Salt, as needed
- 4 tablespoons (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (470ml) milk, whole or 2% are best
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon finely grated nutmeg
- 1 cup (227g) pure pumpkin puree
- 2 cups (226g) grated sharp cheddar cheese, 8 ounces, divided
How To Make Pioneer Woman Pumpkin Mac and Cheese
- Prep Oven and Cook Pasta: Preheat the oven to 350°F (177°C). Butter a 3-quart casserole dish. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain well.
- Make the Roux: While the pasta cooks, melt the butter in a large, high-sided pan over medium heat. When it begins to bubble, whisk in the flour. Cook, whisking constantly, for 2 to 3 minutes until the mixture is fragrant and has turned a light brown color.
- Create the Béchamel Sauce: While whisking, slowly pour in the milk. Continue to cook, whisking constantly, until the sauce comes to a low boil and has thickened enough to coat the back of a spoon.
- Make the Pumpkin Cheese Sauce: Reduce the heat to low. Season the sauce with salt, pepper, nutmeg, and mustard. Stir in the pumpkin puree until it is well combined.
- Add Cheese and Pasta: Add three-quarters of the grated cheese (about 1 ½ cups) to the sauce. Stir until the cheese has completely melted and the sauce is smooth. Stir the cooked pasta into the sauce until it is well coated.
- Bake Until Golden: Spoon the mixture into the prepared baking dish and top with the remaining cheese. Bake, uncovered, for about 25 minutes, until the top is golden brown and the sauce is bubbly. Let it stand for 5 minutes before serving.
Recipe Tips
- How to get the creamiest sauce? The most important secret is to shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches that can make your sauce gritty and prevent it from melting as smoothly as freshly grated cheese.
- Can I make this ahead of time? Yes, this is a perfect make-ahead dish. You can fully assemble the casserole, let it cool, cover it, and store it in the refrigerator for up to 2 days. You may need to add 15-20 minutes to the baking time when cooking it from cold.
- What’s the best cheese to use? A sharp cheddar provides a great, tangy flavor that stands up to the sweetness of the pumpkin. For an even richer, nuttier flavor, you could substitute half of the cheddar with a good melting cheese like Gruyère or Fontina.
- How can I get a crunchier topping? For a classic crunchy topping, you can toss ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle that over the cheese before baking.
What To Serve With Pumpkin Mac and Cheese
This is a rich and hearty side dish that is a staple for a fall meal. It pairs perfectly with:
- A whole Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A simple green salad with a tart vinaigrette to cut through the richness
- Crispy, salty bacon crumbled on top
How To Store Pumpkin Mac and Cheese
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days.
- Freeze: Allow the casserole to cool completely. It can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: The best way to reheat is in a 350°F oven, covered with foil, with a splash of milk stirred in to restore its creaminess.
Pumpkin Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 474kcal
- Carbohydrate: 57g
- Protein: 19g
- Fat: 19g
- Saturated Fat: 11g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can you taste the pumpkin in this?
The pumpkin adds a beautiful golden-orange color, a subtle sweetness, and an incredibly silky, velvety texture to the cheese sauce. The flavor is very mild and primarily enhances the cheesiness, so even picky eaters will love it!
Do I have to use pure pumpkin puree?
Yes, it is essential that you use 100% pure pumpkin puree, u003cemu003enotu003c/emu003e pumpkin pie filling. Pumpkin pie filling is already sweetened and contains spices, which would make the final dish taste completely different.
Can I make this all on the stovetop?
Yes. For a quicker, stovetop version, simply cook the pasta all the way to al dente. Make the cheese sauce as directed, stir in all of the cheese until melted, and then combine with the cooked pasta. You can skip the final baking step.
Try More Pioneer Woman Recipes:
- Pioneer Woman Broccoli Mac and Cheese Recipe
- Pioneer Woman 4 Cheese Mac and Cheese Recipe
- Pioneer Woman Smoked Gouda Mac and Cheese Recipe
Pioneer Woman Pumpkin Mac and Cheese Recipe
Description
A seasonal twist on a classic comfort food, this baked macaroni and cheese features a rich, creamy cheese sauce made extra velvety and sweet with the addition of pure pumpkin puree.
Ingredients
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain.
- In a large pot, make a roux by melting the butter and whisking in the flour for 2-3 minutes.
- Slowly whisk in the milk until a smooth, thick sauce forms.
- Reduce the heat to low and stir in the seasonings, the pumpkin puree, and three-quarters of the shredded cheese until melted and smooth.
- Stir the cooked pasta into the sauce.
- Pour the mixture into a greased 3-quart casserole dish and top with the remaining cheese.
- Bake for about 25 minutes, until the top is golden brown and bubbly.
Notes
- u003cliu003eThe most important tip for the creamiest mac and cheese is to shred your own cheese from a block.u003c/liu003eu003cliu003eBe sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.u003c/liu003eu003cliu003eFor a non-baked version, simply stir all the cheese into the sauce with the fully cooked pasta and serve immediately.u003c/liu003eu003cliu003eLetting the finished casserole rest for 5 minutes before serving is crucial for allowing the creamy sauce to set up.u003c/liu003e
