Yums for the Tum

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Baked Savory Pumpkin Mac & Cheese

baked-savory-pumpkin-mac-and-cheese

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Baked Savory Pumpkin Mac & Cheese
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Baked Savory Pumpkin Mac & Cheese
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Thick and creamy and packed with flavor, this savory pumpkin mac and cheese is a perfect meal on a cool fall day, or really any day you want to satisfy your tastebuds with some pumpkiny, cheesy deliciousness.
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Servings Prep Time
8to 10 servings 20minutes
Cook Time Total Time
25minutes 45minutes
Servings Prep Time
8to 10 servings 20minutes
Cook Time Total Time
25minutes 45minutes
Ingredients
  • 1 (16oz)box uncookedpasta(orecchiette style is best, but you can use a different kind if you prefer)
  • 5Tbsp.unsalted butter(divided)
  • 3Tbsp.flour
  • 1large, sweetonion(diced)
  • 2clovesminced garlic
  • 2cupswhipping/heavy cream
  • 2cupsmilk
  • 1+1/2tsp.dried rosemary
  • 1tsp.ground sage
  • 1+1/2tsp.dried thyme
  • 2+1/2ozshredded gouda(not smoked. I go with an 18 month aged, medium intensity level)
  • 5+1/2ozshredded white cheddar cheese(mild or medium, depending on how strong you like your cheese. I like a strong, bold flavor go I go with a 15-18 month aged medium. Paired with the 18 month aged medium gouda, it creates a bold cheese flavor that I love, but if you prefer a milder flavor, use a mild cheddar)
  • 1cupplain pumpkin puree(not pumpkin pie filling, just plain pumpkin puree)
  • 1/4tsp.salt
  • 1/2tsp.ground black pepper
  • 1/4cupParmesan cheese(fresh, grated)
  • 1/3cuppanko breakdcrumbs(or 1/4 cup regular breadcrumbs)
Ingredients
  • 1 (16oz)box uncookedpasta(orecchiette style is best, but you can use a different kind if you prefer)
  • 5Tbsp.unsalted butter(divided)
  • 3Tbsp.flour
  • 1large, sweetonion(diced)
  • 2clovesminced garlic
  • 2cupswhipping/heavy cream
  • 2cupsmilk
  • 1+1/2tsp.dried rosemary
  • 1tsp.ground sage
  • 1+1/2tsp.dried thyme
  • 2+1/2ozshredded gouda(not smoked. I go with an 18 month aged, medium intensity level)
  • 5+1/2ozshredded white cheddar cheese(mild or medium, depending on how strong you like your cheese. I like a strong, bold flavor go I go with a 15-18 month aged medium. Paired with the 18 month aged medium gouda, it creates a bold cheese flavor that I love, but if you prefer a milder flavor, use a mild cheddar)
  • 1cupplain pumpkin puree(not pumpkin pie filling, just plain pumpkin puree)
  • 1/4tsp.salt
  • 1/2tsp.ground black pepper
  • 1/4cupParmesan cheese(fresh, grated)
  • 1/3cuppanko breakdcrumbs(or 1/4 cup regular breadcrumbs)
Instructions
  1. Preheat the oven to 400 degrees F with the rack in the center.
  2. Cook the pasta according to the package directions for al dente. Drain and set aside.
  3. While the pasta is cooking, melt 1 Tbsp. of the butter in a medium-sized skillet over medium-high heat, then add the onion with the garlic and cook until the onion is cooked and golden brown, stirring periodically to prevent from burning.
  4. In a large saucepan over medium heat, melt the remaining 4 Tbsp. butter, then add the flour and whisk constantly for about 30 seconds. Add in the heavy cream, milk and herbs and whisk until completely smooth, then bring to a boil, whisking frequently.
  5. Once the mixture starts boiling, reduce heat to simmer, whisk in the pumpkin, then whisk in the gouda and cheddar.
  6. Add the salt and pepper, continuing to whisk until everything is nice and smooth.
  7. Mix the onions and pasta in with the cheese sauce and then pour the combined mixture into a 9"x13" casserole dish. Top with the grated cheese blend and the breadcrumbs.
  8. Bake for 25 minutes or until the cheese sauce is bubbling and the top is golden brown.
  9. Remove from oven and let sit for about 5-10 minutes before serving. *Note: If the mac and cheese dries out after refrigerating, simply add in a bit of milk before reheating the leftovers (usually a couple of Tbsp. to 1/4 cup, depending on the size of the serving), then stir it up good when it's done heating and it should bring it back to a nice creamy consistency.*
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

*The cheese sauce per all guidelines above is quite thick once the mac and cheese is done. If you like a bit thinner of a sauce, add in an additional half cup of milk when you are at Step No. 7 of the instructions. Once it's all done baking, it's much easier to thin it out than to thicken it up, so if making for the first time, I would go with the guidelines above as a starting point. If you decide after it's done that it's too thick for your liking, you can throw a little extra milk in each serving and heat for 20 seconds or so in the microwave (and then next time you will know you want to add a bit more milk).*

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