Pioneer Woman Pumpkin Mac and Cheese Recipe

This Pioneer Woman Pumpkin Mac and Cheese Recipe is a creamy and savory recipe, which is made with pumpkin puree and smoked Gouda cheese. It’s the ultimate comfort food recipe, ready in about 40 minutes.

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Pioneer Woman Pumpkin Mac and Cheese Recipe Ingredients

• 1/4 cup plus 2 tbsp. unsalted butter, divided
• 3 cloves garlic, grated and divided
• 1/2 cup panko breadcrumbs
• 2 tsp. kosher salt, divided, plus more for pasta water
• 3/4 tsp. ground black pepper, divided
• 1/4 cup grated parmesan cheese
• 1 lb. dry cavatappi pasta
• 6 sage leaves
• 1/2 medium yellow onion, grated
• 2 Tbsp. all-purpose flour
• 1 tsp. ground mustard
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cayenne pepper
• 2 cups whole milk
• 1 (15-oz.) can pumpkin puree
• 8 oz. fontina cheese, shredded
• 8 oz. smoked gouda cheese, shredded

How To Make Pioneer Woman Pumpkin Mac and Cheese

1. Toast the Panko Topping: In a small skillet, melt 2 tablespoons of butter over medium heat. Add 1 grated garlic clove and cook for about 30 seconds until fragrant. Stir in the panko breadcrumbs, ½ teaspoon of salt, and ¼ teaspoon of pepper. Toast, stirring frequently, for about 2 minutes until the panko is golden brown. Remove the mixture to a small bowl, let it cool for 5 minutes, then stir in the Parmesan cheese. Set aside.
2. Cook the Pasta: In a large pot, bring generously salted water to a boil. Add the cavatappi pasta and cook until just under al dente (about 1-2 minutes less than package directions), which should be 5 to 6 minutes. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta.
3. Brown the Butter and Sage: In the same large pot, melt the remaining ¼ cup of butter over medium heat. Add the sage leaves and cook, stirring, until the sage is crispy and the butter is deeply golden and smells nutty. Use a slotted spoon to remove the sage leaves to a paper towel-lined plate.
4. Create the Sauce Base: Add the grated onion to the brown butter and cook for 3 to 4 minutes until soft. Add the remaining 2 grated garlic cloves and cook for another 30 seconds until fragrant.
5. Make the Roux: Whisk in the flour, ground mustard, nutmeg, cayenne, the remaining 1 ½ teaspoons of salt, and the remaining ½ teaspoon of pepper. Cook for 3 to 4 minutes, whisking constantly, to cook out the raw flour taste.
6. Build the Pumpkin Sauce: Gradually whisk in the milk until the mixture is smooth. Whisk in the pumpkin puree and cook for 5 minutes, until the sauce becomes very thick.
7. Melt the Cheeses: Remove the pot from the heat. Add the shredded fontina and smoked Gouda in small handfuls, whisking until each addition is fully melted and the sauce is smooth before adding more.
8. Combine and Finish: Fold the drained pasta into the cheese sauce. Add the reserved pasta water, one tablespoon at a time, until the sauce is creamy and coats the noodles perfectly.
9. Serve: Serve the pumpkin mac and cheese immediately, sprinkled generously with the toasted panko breadcrumbs and the crumbled fried sage leaves.

Recipe Tips

• Why use smoked Gouda? The smoky flavor of the Gouda cheese adds a wonderful depth that beautifully complements the sweet, earthy flavor of the pumpkin. It elevates the dish from a simple mac and cheese to something special.
• How to get the crispiest topping? Toasting the panko breadcrumbs in butter until they are golden brown is the key. Don’t walk away from the pan, as they can burn quickly. Stirring frequently ensures an even crunch.
• What does browning the butter do? Browning the butter with the sage leaves infuses the entire dish with a rich, nutty, and aromatic flavor that you wouldn’t get from simply melting it. It’s a small step that makes a big difference.
• How do I get the smoothest cheese sauce? The secret is to remove the pot from the heat before adding the cheese. This prevents the cheese from overheating and becoming grainy or stringy. Adding the cheese in small batches and melting each completely also ensures a silky-smooth sauce.

What To Serve With Pumpkin Mac and Cheese

This rich and savory dish is a meal in itself, but it also pairs wonderfully with:

• A simple green salad with a sharp vinaigrette to cut through the richness.
• Roasted broccoli or Brussels sprouts.
• Slices of crusty bread for soaking up any extra sauce.
• A glass of crisp white wine like a Sauvignon Blanc.

How To Store Pumpkin Mac and Cheese

Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently on the stovetop over low heat. Add a splash of milk or water to help loosen the sauce and make it creamy again. Reheating in the microwave can sometimes make the sauce separate.

Pumpkin Mac and Cheese Nutrition Facts

• Calories: ~650 kcal per serving
• Protein: 28g
• Fat: 35g
• Carbohydrates: 55g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Pumpkin Whoopie Pies Recipe
• Pioneer Woman Pumpkin-Shaped Challah Recipe
• Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe