This Pumpkin Mac and Cheese is the perfect fall meal – warm and cozy, slightly nutritious and slightly not, pumpkin-y but not overwhelming. I make it once or twice a year during the fall, but it’s never made it onto the blog. Until now!

Pumpkin Mac and Cheese

October is really just the time for orange foods. Pumpkin. Sweet potato. Butternut squash. Carrots. Reese’s cups. Candy corn. All the best stuff, really. I eat an orange food for basically every meal during October. And while pumpkin may conjure up mainly sweet dishes (pumpkin bread, pumpkin pie, etc…) it also definitely has a place in the savory world.

Pumpkin Mac and Cheese

And as far as Mac and Cheese goes, this version isn’t too unhealthy. The sauce isn’t overly heavy, since it’s made up of a lot of pumpkin and broth. It also has cauliflower and chickpea noodles (thank you once again, Banza). Some of the creaminess in the sauce comes from Greek yogurt. You can add any protein you like too it – the original recipe adds bacon, and I’ve added chicken before with excellent results.

Pumpkin Mac and Cheese

So… not too bad! And it’s easy to reheat so you can make some on Sunday and eat it throughout the week. Warm and nourishing and perfect for chilly fall days where you don’t want to bother with dinner. I am writing this on one of LA’s few rainy days and it’s really wonderful to actually get a 59 degree dreary day to enjoy. I know my largely Midwestern readership may think this sounds silly, but oh well!

Once again, happy fall and I hope you’re enjoying the season and all the fall baking and eating. Best time of the year!

Pumpkin Mac and Cheese

Author: Audrey

Ingredients

3 teaspoons extra-virgin olive oil divided
1 large yellow onion thinly sliced
1 head cauliflower
1 can (15 oz) pumpkin puree
1 1/2 cups nonfat milk
1 cup low-sodium canned chicken stock
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
13 ounces whole wheat elbow macaroni or other short pasta. I like using Banza pasta.
1 cup (or 4oz) extra-sharp cheddar cheese, finely grated
1/3 cup 2% plain Greek yogurt
1 ounce Parmesan cheese, finely grated (about 1/4 cup), divided
1/4 cup panko breadcrumbs or crumbled Ritz crackers

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Instructions

Preheat the oven to 350 degrees F. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add onions and sauté just beginning to soften; about 3 minutes.
Reduce heat to medium-low and continue to cook onions until caramelized and tender, stirring occasionally. Let the onions cook for at least 10 additional minutes, or up to 30 minutes as you prepare the rest of the recipe.
In a deep, wide saucepan, combine pumpkin, stock, and milk, then bring to a boil over medium-high heat. Reduce heat to medium and simmer until sauce thickens slightly; about 8 minutes.
Remove from heat, then stir in mustard, salt, pepper nutmeg, and cayenne.
Meanwhile, bring a large pot of water to a boil. Add noodles and 1 tablespoon kosher salt, then cook just until al dente according to package instructions. Drain, then transfer noodles to a large bowl. Pour pumpkin sauce over the top, then stir in the cheddar, Greek yogurt, and 2 tablespoons Parmesan.
Fold in all of the caramelized onions and cauliflower.
Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray. Transfer the pumpkin noodle mixture to the dish. In a small bowl, combine breadcrumbs or Ritz crumbs, the remaining 2 tablespoons Parmesan, and the remaining 1 teaspoon olive oil. Sprinkle the mixture evenly over the noodles.
Cover dish with foil and bake for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top; 30 to 35 minutes more. Serve immediately.