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Pioneer Woman Zucchini Casserole Recipe

Pioneer Woman Pumpkin Mac and Cheese Recipe

This Pioneer Woman Pumpkin Mac and Cheese Recipe is perfect. It is creamy, cheesy, and very warm.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 125 kcal

Ingredients
  

  • 16 ounces elbow macaroni pasta.
  • 2 cups sharp cheddar cheese shredded.
  • 1 cup fontina cheese shredded.
  • 2 cups whole milk.
  • 1 cup heavy cream.
  • 1 cup canned pumpkin puree.
  • 4 tablespoons unsalted butter.
  • 1/4 cup all-purpose flour.
  • 1 teaspoon dry mustard powder.
  • 1/2 teaspoon ground nutmeg.
  • Salt and black pepper to taste.
  • 1/2 cup panko breadcrumbs for topping.

Instructions
 

Boil the Pasta

  • Bring a large pot of water to boil. Add a pinch of salt. Cook macaroni until it is slightly firm. This is called "al dente." Drain the pasta in a colander. Set it aside for later.

Make the Roux

  • Melt butter in a large saucepan. Use medium heat for this step. Sprinkle the flour over the butter. Whisk it constantly for one minute. It should look like a pale paste.

Add Milk and Cream

  • Slowly pour in the milk and cream. Keep whisking so no lumps form. Let the mixture simmer gently. It will start to thicken up. This takes about five minutes.

Mix in the Pumpkin

  • Add the pumpkin puree to the sauce. Stir until the color is orange. Add the mustard powder and nutmeg. Add salt and pepper as you like. The sauce will look very smooth.

Melt the Cheese

  • Turn the heat down to low. Stir in the shredded cheddar and fontina. Keep stirring until the cheese melts. The sauce should be thick and glossy. It looks very appetizing now.

Combine Pasta and Sauce

  • Pour the cooked macaroni into the sauce. Stir well to coat every noodle. Every inch of pasta should be covered. It already looks great at this stage.

Add the Topping

  • Pour the mix into a baking dish. Sprinkle panko breadcrumbs on the top. You can add more cheese if you want. This adds a nice crunch later.

Bake the Macaroni

  • Preheat your oven to 375 degrees. Bake the dish for 20 minutes. The top should be golden brown. The cheese should be bubbling on the edges.

Notes

  • Use Block Cheese: Always grate your own cheese. Pre-shredded cheese has a waxy coating. Fresh cheese melts much better.
  • Don't Overcook Pasta: The pasta bakes in the oven too. Keep it firm during the boiling stage. This prevents mushy noodles later.
  • Puree, Not Pie Mix: Use plain canned pumpkin puree. Do not use pumpkin pie filling. The filling has sugar and spices.
  • Add Some Spice: Add a pinch of cayenne pepper. This gives a tiny bit of heat. It balances the sweetness of the pumpkin.
  • Breadcrumb Trick: Toss breadcrumbs with a little melted butter. This makes the topping extra crispy and brown.
  • Rest Before Serving: Let the dish sit for five minutes. This helps the sauce thicken even more. It stays on the noodles better.
Keyword Pioneer Woman Pumpkin Mac and Cheese Recipe