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pumpkin macaroni and cheese
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Pumpkin Macaroni and Cheese with Pecan Breadcrumbs

This cozy side dish is full of delicious pumpkin flavor and topped with toasty breadcrumbs.
Course Side Dish
Cuisine American
Keyword autumn, cheese, pumpkin
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

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.