The ultimate comfort food, this Blue Cheese Pumpkin Mac and Cheese will quickly become your favorite fall meal.
Pumpkin Mac and Cheese
Once there is a hint of Fall in the air pumpkin makes an appearance in both sweet and savory dishes in my kitchen. Lately, I have made sourdough pumpkin bread, pumpkin spiced latte and a few batches of pumpkin soup. But this week I felt like something a little different, somethings savory, creamy, cozy and comforting. So I came up with pumpkin macaroni and cheese using blue cheese. It might be my favorite pumpkin recipe yet.
This pumpkin macaroni is creamy and delicious. There is a hint of nutmeg and a mild tangy flavor from the Saga blue brie with a crunchy cheddar topping. The dish does come out an interesting orange color but it does not detract at all from the taste, unless you have an aversion to the color orange. I topped it with some toasted pumpkin seeds for a little crunch.
The combinations are endless, you can mix up the cheese, add walnuts and sage or other seasonal herbs. Add your own twist to this traditional meal.
You cane make this pumpkin mac and blue cheese for game day and cozy pot lucks. Your friends and family will love it.
Benifits of Eating Pumpkin
Pumpkin isn’t just for Fall, you can use all year. In fact it is a super food! Most people think pumpkins are vegetables but they are actually fruits, because they contain seeds. It adds flavor and fiber to your diet and recipes without changing the taste.
- Rich in vitamins and nutrients, including calcium, iron, potassium and vitamin C.
- High in fiber, which helps keep you full.
- Pumpkins contain vitamins C and E, beta carotene, folate and iron, which all help strengthen your immune system
- High antioxidant content
- Are a heart healthy food.
- iIt’s full of the antioxidants, Vitamin A and Vitamin C, that both help to soften and soothe dry skin.
- Versatile for cooking and baking, can be used in sweet and savory dishes as well as hot and cold drinks.
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THAT’S ALL FOR NOW
I hope that if you try this pumpkin mac and cheese recipe or any other recipes on the blog, that you come back and let me know how you liked them.
Have a great day friends.
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8 ounces of dried macaroni or whatever pasta shape you choose
2 tablespoons of butter
2 tablespoons of flour
1/4 teaspoon of white ground pepper
1 cup of milk
1 cup of heavy whipping cream
1 15 oz can of pumpkin puree(not pie filling)
pinch of nutmeg
1 cup grated white cheddar
toasted pumpkin seeds for garnish
Preheat oven to 350. Prepare an 8 x 8 inch pan with cooking spray or softened butter. Boil a pot of water and prepare the noodles. You want to cook them el dente, with a little bite to them so they do not get mushy when you bake the Mac and cheese. Drain the noodles and set aside.
In sauce pan, melt the butter, then add the flour, salt and pepper. Stir with a whisk until a paste forms. Then slowly add the milk and heavy cream, stir until thickened and bubbly then add the pumpkin, and the blue cheese and nutmeg. Mix until smooth and the cheese is melted. Add the cooked and drained noodles. Mix well and pour into prepared pan. Sprinkle top with the white cheddar cheese.
Bake for 15-20 minutes, the mixture should be bubbly. Then broil for 1-3 minutes until top is browned. Do not over bake or the macaroni will be dry.
Remove from oven, let cool for 10 minutes. Sprinkle with pumpkin seeds and enjoy.
- Prep Time: 15
- Cook Time: 20
- Category: Main
- Cuisine: American