Best Pumpkin Mac And Cheese Recipes

PUMPKIN MAC AND CHEESE

Steps:

• Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
• Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
• If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
• Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

PUMPKIN MAC AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
• Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
• Bake uncovered 20 to 25 minutes or until golden brown.

EASY PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
• Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

PUMPKIN LOBSTER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a 9x13-inch casserole dish.
• Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
• Whisk flour into margarine and shallots to form a smooth paste.
• Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
• Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
• Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
• Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
• Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole.
• Bake in the preheated oven until topping is brown and crisp, 40 minutes.

PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir pumpkin puree, butter, and cheese with the drained macaroni in a large bowl until the butter is melted and the noodles completely coated.

MUG PUMPKIN MAC AND CHEESE

Steps:

• Microwave the pasta and 1/2 cup water in a 16-ounce mug for 1 1/2 to 2 minutes, stopping a few times towards the end to stir to prevent the water from boiling over.
• Add the milk, pumpkin puree and salt to mug. Continue microwaving for 1 to 2 minutes, stopping to stir occasionally, until the pasta is al dente.
• Cover and allow to rest for 3 to 5 minutes.
• Stir in the cheese, then cover until melted, 1 to 2 minutes. Serve immediately, or pack into an insulated lunch container for a hot lunch on the go.

PUMPKIN MAC AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
• Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
• Bake uncovered 20 to 25 minutes or until golden brown.

PUMPKIN MAC AND CHEESE

Steps:

• 1.Preheat oven to 350 degrees F 2. Cook pasta in a large pot following package directions. When pasta is done cooking drain and return to pot. 3. While pasta is cooking, in a medium sauce pan, melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. 4. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish 5. In a small bowl, combine bread crumbs, parmesan, walnuts, and oil; sprinkle over pasta. 6. Bake, uncovered, for 30 minutes, or until bubbly and top is golden. 7. Let stand 10 minutes before serving