I made this Pumpkin Mac ‘n Cheese for Thanksgiving this year. I combined this recipe and this recipe, and then added in a few things of my own. I liked that this recipe uses no heavy cream or butter. And I used Whole Grain pasta to make it a bit healthier.
I thought this was delicious!! I think most people ended up really liking it. It’s definitely something different, but I really loved the mixture of different flavors. (Ingredient amounts, especially the spices, are estimates, so go with your own tastes.)
16 ou small pasta (I used whole grain Farfelle)
1 c milk
3 c pumpkin puree
1 onion, chopped
3 cloves garlic, chopped
2 T olive oil
1 c chicken broth
8 ou gruyere, shredded
8 ou sharp cheddar, shredded
1/2 c ricotta
2 T Dijon mustard
Nutmeg, mace, ground cloves – to taste
Salt & pepper, to taste
1/2 c grated Parmesan, divided
1/4 c panko
Cook the pasta according to package directions until just al dente.
Preheat oven to 375.
Heat oil in a large skillet with high sides. Saute garlic and onions until tender.
Add the pumpkin, milk and broth. Bring to a boil then turn to a simmer for about 5 minutes.
Mix in the gruyere, cheddar, ricotta, mustard, 1/4 c Parm, and seasonings. Remove from heat.
Combine pasta with pumpkin/cheese mixture. Pour into a prepared 9×13 baking dish.
Mix the remaining 1/4 c Parm with the Panko, and sprinkle over the top.
Cover and cook about 20 minutes, then cook another 10 minutes until Panko topping is lightly browned.