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Pumpkin Apple Three Cheese Mac and Cheese

Indulge in Pumpkin Apple Three Cheese Mac and Cheese Bliss

Enjoy the rich flavors of Pumpkin Apple Three Cheese Mac and Cheese, a perfect fall dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz uncooked macaroni elbow pasta essential base that provides delightful texture
For the Sauce
  • 1 cup pumpkin puree or butternut squash puree as substitute
  • 1 cup Gruyere cheddar cheese or a mix of sharp cheddar and Jarlsberg
  • 1/2 cup Gorgonzola cheese or feta for a milder alternative
  • 1/2 cup Parmesan cheese freshly grated is preferred
  • 1 cup heavy cream or half-and-half
For the Topping
  • 1 cup bread crumbs panko is ideal for extra crunch
  • 1/2 cup additional cheddar to sprinkle on top
For the Flavor
  • 1 cup apples cut into 1-inch chunks, tart varieties like Granny Smith work well
  • 1 tbsp olive oil for sautéing apples
  • 1 tsp rosemary fresh is best
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg use judiciously

Equipment

  • Large pot
  • Medium saucepan
  • Skillet
  • Baking Dish

Method
 

Preparation Steps
  1. Boil a large pot of salted water and cook the macaroni elbow pasta until al dente. Strain and rinse under cold water.
  2. Warm heavy cream in a medium saucepan, then mix in Gruyere, Gorgonzola, Parmesan, and pumpkin puree until smooth.
  3. Sauté apple chunks in olive oil until tender and caramelized, seasoning with salt, pepper, cinnamon, and nutmeg.
  4. Preheat the oven to 350°F. Combine macaroni and cheese sauce, pour into a baking dish, top with breadcrumbs and additional cheddar.
  5. Bake for 15-20 minutes until the top is golden brown and bubbly. Cool for a few minutes before serving.

Notes

This recipe can be made ahead of time. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.