Pumpkin Macaroni And Cheese Recipes

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EASY PUMPKIN MAC AND CHEESE



Easy Pumpkin Mac and Cheese image

Pumpkin, when added to macaroni and cheese, sneaks a hidden vegetable to your meal! The onion and garlic add some flavor, too! Additional seasonings may be added too.

Provided by sueb

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 8

13 ¼ ounces whole wheat spiral pasta
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, chopped
¼ cup whole wheat flour
2 cups soy milk
1 ½ cups pumpkin puree
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
  • Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 93.2 g, Cholesterol 58.8 mg, Fat 24.3 g, Fiber 11.7 g, Protein 30.3 g, SaturatedFat 12.7 g, Sodium 438.2 mg, Sugar 7.7 g

PUMPKIN MAC AND CHEESE



Pumpkin Mac and Cheese image

If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni or shells
1/4 cup all-purpose flour
2 cups half-and-half
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
One 15-ounce can pure pumpkin puree
16 ounces extra-sharp yellow Cheddar, grated (about 6 cups)
6 deli slices yellow Cheddar (about 5 ounces)

Steps:

  • Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
  • Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
  • If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
  • Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY



Pumpkin Mac 'n' Cheese Recipe by Tasty image

Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese

Provided by Ellie Holland

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 17

2 ¼ cups pumpkin, or squash, chopped
2 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried sage
⅓ cup butter
⅓ cup flour
2 ½ cups milk
¼ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon pepper
2 cups cheddar cheese
¼ cup parmesan cheese
2 ½ cups macaroni pasta, cooked and drained
½ cup cheddar cheese
½ cup mozzarella cheese
¼ cup parmesan cheese

Steps:

  • Preheat the oven to 190°C (375°F)
  • Chop up the pumpkin into chunks and place on a baking tray.
  • Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
  • Roast in the oven for 20 minutes.
  • Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
  • For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
  • Gradually mix in the flour to create a roux.
  • Add the milk in 4-5 parts stirring well in between.
  • Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
  • Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
  • Stir in the blended pumpkin.
  • Stir in the remaining whole pumpkin and macaroni, mix until combined.
  • Top with the cheddar, mozzarella, and Parmesan.
  • Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
  • Serve.
  • Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
  • Enjoy!

Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams

VEGAN PUMPKIN MACARONI AND CHEESE



Vegan Pumpkin Macaroni and Cheese image

Can you believe this imposter could actually pass for the real deal? Take your regular macaroni and cheese and explore the vegan world. Make sure you check your ingredients to ensure they're vegan.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 3

Number Of Ingredients 7

8 ounces penne pasta
2 tablespoons flour
1 tablespoon extra virgin olive oil
½ cup oat milk
8 ounces pumpkin puree
2 teaspoons garlic salt
5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
  • Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
  • Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.1 g, Fat 19 g, Fiber 4.9 g, Protein 16.5 g, SaturatedFat 8.6 g, Sodium 2117.4 mg, Sugar 5 g

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Top Asked Questions

How do you make pumpkin Mac and cheese sauce?
Pumpkin Mac and Cheese Recipe: Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. I add a little extra salt, but taste and season to your preference. Sauce thickens as it cools and is much thicker the next day.
What is the best way to cook macaroni and cheese?
Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
What is Pumpkin macaroni cheese made of?
Elly McCausland's baked pumpkin macaroni cheese recipe is the perfect dish to snuggle up to on a chilly evening, packed with flavour from blue cheese, aromatic sage and mellow nutmeg. To make this dish vegetarian, swap the Parmesan for a similar vegetarian cheese, and check that your blue cheese is free from animal rennet. Not feeling this?
What goes well with pumpkin Mac and cheese?
The combination of pumpkin, cheddar and parmesan is simply divine. This incredible pumpkin mac and cheese bake has everything you could want in a dinner: sneaky veggies, a pumpkin cheese sauce and of course, bacon.

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