Please tell me you haven’t already finalized your Thanksgiving menu. If you have, you might be making an important addition soon. This Pumpkin Macaroni and Cheese is everything you could ask for in a holiday side dish. It’s savory and delicious, and full of festive flavors like pumpkin and pecan. I made this for a recent Friendsgiving and haven’t been able to get it out my mind since. After making it then, I knew I had to get this recipe out in time for others to add it to their Thanksgiving lineup!
Tips & Tricks
As someone with only one oven at my disposable, I’ve learned that make ahead-ability and reheat-ability are both vital when planning holiday side dishes. So naturally, this pumpkin macaroni and cheese meets both crucial criteria. Feel free to assemble the macaroni a few hours before you plan to bake it. Just don’t top with the breadcrumbs until you’re ready to put it in the oven. If you bake it a few hours before you plan to serve it, place the cooked macaroni in the oven at 350F for about 10 minutes, until warmed through.
In this recipe I call for a mix of gruyere and white cheddar. If you’d like I’m sure this will be delicious with all cheddar rather than a blend. I could also see a blend of havarti or yellow cheddar working as well. Feel free to experiment with your favorite cheeses, or whatever it is you have on hand.
I also call for a mix of Panko and Italian breadcrumbs. If you only have one kind, feel free to just use that. I always use a blend of the two types to top my mac and cheese because I enjoy the variety. However it’s by no means mandatory!
Related Recipes
If you’re looking for other festive holiday recipes, you might be interested in my Gingerbread Coffee Cake. It’s really easy to whip together, and perfect for the Christmas Season.
For another pumpkin treat, check of these Pumpkin Chocolate Chip Pancakes. They’re perfect for brunch on a chilly autumn morning, topped with plenty of maple syrup (obviously).
Maybe apple is more your speed? For a recipe equally packed with autumnal flavors including apple, cinnamon, maple, and pecans, try my Maple Apple Pecan Babka.
If you end up adding this to your holiday menu, please let me know in the comments below!
Pumpkin Macaroni and Cheese with Pecan Breadcrumbs
Ingredients
- 8 ounces rigatoni or macaroni noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 ounces shredded gruyere
- 2 ounces shredded white cheddar
- 15 ounce can pumpkin
- Dash of nutmeg
- 1 teaspoon course Kosher salt
Pecan Breadcrumb Topping
- 1/4 cup finely chopped pecans
- 2 tablespoons panko breadcrumbs
- 2 tablespoons Italian breadcrumbs
- 1 tablespoon melted butter
- Sprinkle of salt
Instructions
- Preheat oven to 375°F.
- Cook noodles in a large pot of salted water until al dente, according to package instructions. Once noodles are cooked, drain and rinse with cold water.
- Heat a medium saucepan over medium heat. Add butter and let melt completely. Once butter is melted, add flour. Whisk continually until flour is completely incorporated and cook until golden brown, about 2 minutes.
- Add milk, whisking constantly. Continue to whisk until mixture comes to a boil and has thickened slightly, another 2-3 minutes.
- Whisk in cheese until completely melted and smooth.
- Remove from heat. Add pumpkin, nutmeg, and salt and stir until smooth.
- Add noodles to the sauce, and stir until well coated. Add macaroni to a medium oven-safe dish.
- Make the breadcrumb topping by combining pecans, breadcrumbs, butter, and a sprinkle of salt. Stir to combine, then sprinkle evenly over the macaroni.
- Bake for 20-25 minutes, until the breadcrumb topping has browned slightly.
