Cook macaroni according to pkg. directions; drain and set aside.
Recipe
Author
Hy-Vee Seasons
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Description
Pumpkin macaroni and cheese is a fall-inspired twist on the classic comfort food. Whether for a weeknight dinner or a special autumn gathering, this recipe is sure to be a crowd-pleaser with its combination of sharp Cheddar and creamy Gruyère paired with a rich pumpkin sauce and tender pasta.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Hy-Vee large shell macaroni | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 2 c. Hy-Vee heavy whipping cream | ||
| 1 c. Hy-Vee canned pumpkin | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| ½ tsp. Hy-Vee ground nutmeg | ||
| 6 oz. Hy-Vee sharp Cheddar cheese chunk, shredded | ||
| 4 oz. Culinary Tours Gruyère cheese chunk, shredded | ||
| Fried sage leaves, for garnish* | ||
| Pepitas, for garnish | ||
| Coarsely ground Hy-Vee garlic pepper, to taste |
Things To Grab
- Box grater
- Large saucepan or pasta pot
- Colander
- 5-qt. Dutch oven
- Whisk
- Wooden or silicone spoon
- Small nonstick skillet
- Tongs
- Paper towel-lined plate
- Serving bowls
Directions
Meanwhile, melt butter in a 5-qt. Dutch oven over medium heat; whisk in flour. Add heavy whipping cream, pumpkin, mustard and nutmeg. Cook and whisk until thickened and bubbly.
Reduce heat to low; stir in Cheddar, Gruyère and macaroni; stir until combined.
Transfer macaroni mixture to serving bowls. Top with fried sage and pepitas, if desired. Season to taste with garlic pepper.
*To fry sage leaves, heat 2 Tbsp. Gustare Vita olive oil in a small nonstick skillet over medium-high heat. Add sage leaves and cook for 30 seconds to 1 minute or until crisp. Transfer to a paper towel-lined plate to cool.
Nutrition facts
Servings
560 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrates: 47g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 4%