• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Yums for the Tum

Look like a fancy schmancy chef, even without the tall hat

  • Home
  • All Blog Posts
  • About
  • Recipe Box
    • Searchable Index w/Images
    • Alphabetical Text-Only Index
  • Health & Cooking Tips
    • Digestive Health Info & Tips
      • The IBS Lowdown
      • The Word on GERD (& Acid Reflux / Heartburn)
      • The IBS & GERD Connection
      • Shopping w/Dietary Restrictions
      • Low FODMAP Food Plan
      • What a Symptom-Free Day Looks Like
    • Baking/Cooking Tips
      • Squash Prep & Cooking Tutorials w/Photos
        • How to Peel, Cut & Cook Whole Butternut Squash (w/Photo Guide)
        • How to Peel, Cut & Cook Whole Kabocha Squash aka Japanese Pumpkin (w/Photo Guide)
      • How to Prep Eggplant to be Roasted & Stuffed (w/Photo Guide)
      • Cheesecake Tips
      • Truffle Making/Dipping Tips
      • Tips for Dessert Sauce Drizzling

Baked Savory Pumpkin Mac & Cheese

August 29, 2014

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.
Print/Save:
Print Recipe
Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print/Save:
Print Recipe
Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
*click one of the 5 stars above to submit your rating (click on 1st star for 1 star rating, 5th star for 5 star rating, etc.*
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).*

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →

Follow the Yums:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Browse By Category:

Browse the Archives:

Featured Desserts:

Caramel-Filled Twix Cookies

Soft Dark Chocolate Red Wine Truffles

Gluten-Free Red Wine Fudge Brownies

Gluten-Free Red Wine Fudge Brownies

Butter Heath Fudge

Butter Heath Fudge

See More Desserts ➝

Footer

Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →

Follow the Yums:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Harvest Tuna Salad
Butter Heath Fudge
Spiced Apple Cranberry Sauce

See More 30 Minute or Less Recipes →

Sign up for e-mail alerts and never miss out on new, delicious recipes!
Enter your email address:

All images and recipes © Yumsforthetum.com 2016