This Easy Baked Pumpkin Mac and Cheese is ultra-creamy, perfectly cheesy, and gooey. Topped with a crispy parmesan breadcrumb crust it’s the perfect fall dish for the whole family.
Cozy on up at the dinner table with this easy to make Baked Pumpkin Macaroni and Cheese. Hands down one of my family’s favorite fall dishes, this creamy flavorful dish works great as a side dish or as the star of the show. Mix things up by adding in meats or topping it with maple bacon!
To create the perfect crispy parmesan breadcrumb crust, be sure to watch it as it bakes. It can turn really fast so make sure you keep the oven light on and keep an eye on it. It shouldn’t take longer than 15 minutes to crispy up, however, this time can vary from one oven to another.
- There is no difference in this recipe when using canned pumpkin versus homemade pumpkin puree. It all comes down to preference when choosing which version you would like to use.
- Add extra cheeses! Try adding some smoked Gyrure, Gouda, white cheddar, pepper jack, or parmesan.
- If you would prefer to just eat it straight out of the pan, go ahead and skip the baking step. Still, want that delicious crunchy topping? Simply grab a frying pan and toast the breadcrumbs and parmesan cheese in a pan with some butter! Keep your eye on it though! It cooks fast.
Why Is Pumpkin A Superfood?
Pumpkin is a superfood for so many reasons. It is packed full of antioxidants and vitamins that are great for boosting immunity and fighting off diseases. You can find that canned pumpkin is great to incorporate into recipes to help fuel your body.
Storing Baked Pumpkin Mac and Cheese
To store the leftovers, once the Pumpkin Macaroni and Cheese is completely cooled, store it in an airtight container. This will keep for up to 3-4 days. To reheat, microwave in intervals of 1-minute stirring in between. If possible reserve extra cheese that you can sprinkle on top of the warmed up the Creamy Pumpkin Mac and Cheese
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