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Baked White Cheddar Pumpkin Mac and Cheese

by cherly November 28, 2022

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings

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Topped with a cheese mixture, everyone is surely going to love this dish! This is just mac and cheese, but with a twist! Try it now!

Ingredients:

For the pasta:

2 c fresh spinach

10 oz. rigatoni cavatappi or pasta of your choice

For the pumpkin cheese sauce:

1/4 c all-purpose flour

A pinch of cinnamon

1 c Libby’s 100% Pure Pumpkin Puree

½ c gruyere cheese

2 cloves garlic, minced

½ c white cheddar cheese, grated

2 tablespoons butter

2 c non-dairy milk or milk of your choice

freshly ground black pepper

A pinch of nutmeg

3/4 teaspoon salt, plus more to taste

For the topping:

1 tbsp melted butter

2 tablespoons walnuts, roughly chopped

2 c panko breadcrumbs

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.

Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.

Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.

Add the pumpkin puree, then stir again until well blended.

Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9×9-inch baking dish and spread it evenly.

Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.

Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Baked White Cheddar Pumpkin Mac and Cheese

cherly Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 to 5 Servings Remember it laterLike this recipe! Pin it to your favorite… General Recipes Baked White Cheddar Pumpkin Mac and Cheese European Print This
Serves: 4-5 Prep Time: 10 mins Cooking Time: 25 mins 25 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the pasta:
  • 2 c fresh spinach
  • 10 oz. rigatoni cavatappi or pasta of your choice
  • For the pumpkin cheese sauce:
  • 1/4 c all-purpose flour
  • A pinch of cinnamon
  • 1 c Libby’s 100% Pure Pumpkin Puree
  • ½ c gruyere cheese
  • 2 cloves garlic, minced
  • ½ c white cheddar cheese, grated
  • 2 tablespoons butter
  • 2 c non-dairy milk or milk of your choice
  • freshly ground black pepper
  • A pinch of nutmeg
  • 3/4 teaspoon salt, plus more to taste
  • For the topping:
  • 1 tbsp melted butter
  • 2 tablespoons walnuts, roughly chopped
  • 2 c panko breadcrumbs

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a saucepan on the stove and turn the heat to medium. Add 2 tbsp of butter and allow it to melt.

Add the garlic into the pan, then sauté for about a minute or just until aromatic. Whisk in a bit of flour.

Gradually add the milk and whisk every addition until well incorporated. Allow the mixture to boil.

Turn the heat down to low, then simmer it for a few minutes until the texture becomes thick.

Remove the pan from the heat, then immediately add salt, pepper, gruyere, and cheddar cheese. Stir everything until well blended.

Add the pumpkin puree, then stir again until well blended.

Add spinach together with the noodles into the pan with the sauce, then toss to coat. Transfer everything to a 9x9-inch baking dish and spread it evenly.

Add melted butter, bread crumbs, and walnuts into a mixing bowl. Scatter the mixture over the pasta mixture.

Place it in the preheated oven and bake for 25 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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