Creamy Baked Mac and Cheese with a crisp breadcrumb and cheese top is easy to make and delicious. The addition of a little pumpkin gives a rich color and flavor without making it taste like pumpkin!
3tablespoonall purpose flourregular or gluten-free measure-for-measure flour blend
1cupmilk
1pound (16 ounces)cooked elbow pasta regular or gluten-free
1cupshredded sharp cheddar cheese
1cupshredded gruyere cheese
1teaspoonkosher salt
½teaspoonground black pepper
1teaspoonground dry mustard
Topping
½cupbreadcrumbsregular or gluten-free
2tablespoonscold unsalted butterchopped
¼cupshredded parmesan cheese
Instructions
Preheat the oven to 400 degrees F. Butter a 9-inch by 13-inch baking pan.
Melt the 2 tablespoons of the unsalted butter in a large saucepan over medium heat. Add the pumpkin puree and cook for 3 minutes.
Whisk in the garlic powder, onion powder, pumpkin pie spice and salt and pepper.
Add the flour and whisk to combine.
Pour the milk and slowly whisking until incorporated. Cook for 3 minutes or until thickened.
Combine the sauce mixture, cooked pasta, cheddar and gruyere cheeses. Toss to combine. Spoon evenly into the prepared baking dish.
Sprinkle the breadcrumbs evenly over the top of the mac and cheese. Follow with the chopped butter and parmesan cheese.
Bake for 15 minutes or until golden brown on top.
Notes
Store bought or homemade pumpkin puree can be used. Be sure NOT to use pumpkin pie filling which is sweetened.
Short cut idea
After making the mac and cheese if you don't have time to bake it, it will still be delicious. It just won't have the crusty top layer of the breadcrumbs and cheese.