Pumpkin Mac and Cheese Recipe

Rating 5.0
| 1
Pumpkin mac and cheese gives the classic mac and cheese a savory fall twist. Loaded with three types of cheese and topped with a truffle crumb topping, it's a creamy comforting dish with a fantastic pumpkin flavor.
Side Dish
New American
20
ingredients
8
steps
40
minutes
Classically trained under world-class chefs like Mario Batali, Mattahias Froeshcel and Wylie Dufresne, Chef Tess is equipped in a range of techniques and cuisines from molecular gastronomy to rustic Italian. After years in the restaurant industry and achieving second place on the Food Network’s "Chopped," Chef Tess decided to focus on her passion for teaching people how to cook simple and satisfying food. She's also been part of "Good Mythical Morning," a talk show series on YouTube.

Ingredients

Servings:
4
For the Pumpkin Mac and Cheese
2
small shallots, sliced
2 tblsp
butter
2 tblsp
flour
1 1/2 cup(s)
milk
1/2 cup(s)
heavy cream
1/2 cup(s)
evaporated milk
1 cup(s)
pumpkin puree
2 tsp
truffle oil
1/2 tsp
nutmeg
1 tblsp
brown sugar
1 tblsp
brandy
3/4 tsp
truffle salt
1 cup(s)
shredded truffle cheese
1 cup(s)
shredded gruyere
1 cup(s)
shredded sharp cheddar
1/2 lb
pasta, cooked al dente
For the Crumb Topping
3 tblsp
bread crumbs
truffle oil, to taste
truffle salt, to taste
freshly cracked black pepper, to taste

Directions 8 steps | 40 Minutes

Step 1

Preheat the oven to 325°F. Lightly butter a gratin or baking dish. In a saucepan on medium-low heat, sauté the shallots until they start to turn light brown.

Step 2

Add the butter and flour and cook for about 1 minute. Do not let it brown. Slowly whisk in the milk, cream and evaporated milk. Cook the mixture, stirring constantly until it comes to a simmer and thickens. Do not let it come to a boil.

Step 3

Turn the heat to low and whisk in the pumpkin, truffle oil, nutmeg, brown sugar, brandy, truffle salt and all the cheeses.

Step 4

Continue to stir until the cheeses melt and the sauce is smooth.

Step 5

Fold in the cooked pasta and pour the mixture into the prepared baking dish.

Step 6

Make the crumb topping. Moisten the bread crumbs with the truffle oil and add a pinch of truffle salt and cracked pepper.

Step 7

Sprinkle the crumbs over the pasta.

Step 8

Bake the pumpkin mac and cheese at 325°F for about 20 minutes or until bubbling. Serve hot. Enjoy!


Notes:

For an extra brown topping, turn the oven to broil and briefly run the pasta under the broiler, watching it carefully so it doesn't burn. 

Nutrition Per Serving
View All
CALORIES
846
FAT
48.1 g
PROTEIN
33.2 g
CARBS
69.4 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Audrey H.

Audrey

18 Jul 2022

Such a yummy twist on mac and cheese (plus an easy way to sneak in some veggies)! I can't wait to make this again in the Fall! I have also made this with butternut squash instead of pumpkin.

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