Pumpkin Mac n Cheese


Pumpkin Mac n Cheese

Recipe type: Yield: Prep time: Cook time: Total time:

Seasonal ingredients (like pumpkin_ put the perfect twist on classic favorites (like your favorite childhood dish- mac n cheese!). SideChef has over 100


2 Tbsp ButterSalt¼ cup Plain breadcrumbs¼ cup Panko breadcrumbs2 Tbsp Fresh sage¼ cup Fontina cheese½ cup Parmesan cheese2 cups Cheddar cheese (Substitution: Gruyere cheese)¾ Pumpkin puree (Substitution: Pumpkin puree)½ tsp Paprika½ tsp Garlic powder½ tsp Onion powder½ tsp Dried thyme1 tsp Freshly ground pepper1 tsp salt4 cups Whole milk3 Tbsp All purpose flour3 Tbsp butter1 lb. Penne paste (Substitution: Any cut of pasta)


  1. Preheat oven to 375 degrees and place a 9 x 13 baking dish on a baking sheet, or arrange 6-8 individual ramekins on a baking sheet. Set aside.
  2. Grate the parmesan cheese (1/2 cup), cheddar cheese (2 cups), and fontina cheese (1/4 cup).
  3. Thinly slice the fresh sage (2 Tbsp).
  4. Bring a large pot of cold water to a boil. Season with salt (to taste) and add the penne pasta (1 lb). Stir often and cook 2 minutes under suggested cooking time. It should not be overly soft. Drain and set aside.
  5. To make the pumpkin cheese sauce, heat a large pot over medium heat.
  6. Add butter (3 Tbsp) and melt.
  7. Add the all purpose flour (3 Tbsp) and whisk together.
  8. Cook for a few minutes until the mixture smells nutty.
  9. Stream in the whole milk (4 cups) while whisking the entire time. Bring to a simmer and allow the milk to thicken. You will know the sauce is ready when the back of a wooden spoon is coated and you can leave a line with your finger.
  10. Once thickened, season with the Dijon mustard (1 Tbsp), salt (1 tsp), freshly ground black pepper (1 tsp), dried thyme (1/2 tsp), onion powder (1/2 tsp), garlic powder (1/2 tsp) and paprika (1/2 tsp).
  11. Stir in the pumpkin puree (3/4 cup).
  12. Turn off the heat and add the cheddar cheese (reserving a bit), parmesan cheese (reserving a bit) and fontina cheese.
  13. Stir until the cheeses melt and the sauce is evenly incorporated together.
  14. Add the cooked penne pasta and stir.
  15. Pour into the baking dish or portion out into the individual ramekins.
  16. Top with reserved cheddar cheese and parmesan cheese.
  17. To make the sage breadcrumb topping, heat a small pot over low heat.
  18. Add butter (2 Tbsp) and melt.
  19. Add the fresh sage and cook until crispy.
  20. Remove from heat and allow to slightly cool.
  21. In a small bowl, combine the panko breadcrumbs (1/4 cup) and plain breadcrumbs (1/4 cup).
  22. Add the crispy fresh sage and butter.
  23. Stir with a spoon and sprinkle evenly over the mac and cheese.
  24. Bake on the center rack for about 25-30 minutes until golden brown and bubbling.
  25. Serve right away and enjoy.

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