Best 4 Pumpkin Mac And Cheese Recipes

EASY PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
• Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

PUMPKIN MAC AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
• Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
• Bake uncovered 20 to 25 minutes or until golden brown.

PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Stir pumpkin puree, butter, and cheese with the drained macaroni in a large bowl until the butter is melted and the noodles completely coated.

PUMPKIN LOBSTER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a 9x13-inch casserole dish.
• Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
• Whisk flour into margarine and shallots to form a smooth paste.
• Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
• Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
• Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
• Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
• Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole.
• Bake in the preheated oven until topping is brown and crisp, 40 minutes.