These Pumpkin Mac & Cheese Cups are a flavorful take on traditional mac and cheese with the addition of pumpkin and smoky gouda. Perfectly portioned into cups, they're easy to serve and ideal for fall parties or family dinners.
Pumpkin Mac & Cheese Cups are a fun, bite-sized twist on classic mac and cheese, perfect for fall gatherings. The rich, creamy cheese blends beautifully with the savory pumpkin flavor, making these cups a cozy, satisfying treat. Let’s explore the ingredients that make this dish so irresistible!
INGREDIENTS
- 1 pound elbow noodles: Forms the base of the mac and cheese, holding the rich, cheesy sauce.
- 3 Tbsp butter: Adds richness and helps create the roux for the sauce.
- 3 Tbsp flour: Combines with butter to thicken the cheese sauce.
- 4 cups milk: Provides the creamy base for the cheese sauce.
- 1 Tbsp dijon mustard: Adds a slight tang and depth of flavor.
- ¾ cup canned pumpkin puree: Gives the dish a warm, savory pumpkin flavor perfect for fall.
- 1 cup smoked gouda, grated: Adds a rich, smoky flavor to the mac and cheese.
- 1 cup creamy havarti, grated: Contributes to the creaminess of the dish with its mild, smooth texture.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F. Cook the pasta according to the package directions, but drain it 2 minutes before the suggested cooking time. Set aside.
- Step 2:
- In a large pot over medium heat, melt the butter. Whisk in the flour and cook until the mixture smells nutty, about 1-2 minutes.
- Step 3:
- Slowly whisk in the milk, continuing to whisk until the mixture thickens slightly, about 3-4 minutes.
- Step 4:
- Add the dijon mustard, salt, and pepper. Stir to combine.
- Step 5:
- Turn off the heat and stir in the pumpkin puree, smoked gouda, and havarti cheese. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Step 6:
- Fold in the cooked pasta until it’s evenly coated with the cheese sauce.
- Step 7:
- Spray a cupcake pan with non-stick spray, and divide the mac and cheese evenly among the cups.
- Step 8:
- If desired, sprinkle extra cheese and breadcrumbs on top for added crunch. Bake for about 30 minutes, or until the tops are golden and crispy.
- Step 9:
- Let the mac and cheese cups cool in the pan for about 10 minutes to help them firm up before serving.
Serving and Storage Tips
- Serve these Pumpkin Mac & Cheese Cups warm, straight from the oven, for the best texture and flavor.
- They make a great side dish for fall gatherings or a cozy snack on cooler days.
- For storage, allow the cups to cool completely, then place them in an airtight container in the fridge for up to 3 days.
- You can also freeze these mac and cheese cups for up to 2 months. To reheat, simply pop them in the oven at 350°F until warmed through.
Helpful Notes
- You can swap out the gouda and havarti cheeses for cheddar or gruyere for a sharper flavor.
- If you prefer a bit of crunch, top the mac and cheese cups with breadcrumbs before baking.
- This recipe is a great way to use leftover pumpkin puree from other fall baking projects.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests whisking the sauce continuously to avoid lumps and ensure a smooth consistency.
- Chef Ina Garten recommends using freshly grated cheese for better melting and overall texture in the sauce.
WHY YOU'LL LOVE THIS RECIPE
- It's a creative twist on traditional mac and cheese, perfect for fall with the addition of pumpkin.
- These cups are portioned perfectly, making them ideal for serving at parties or family gatherings.
- The smoky gouda and creamy havarti add layers of flavor that elevate this dish to comfort food perfection.
VARIATIONS
- For a spicier version, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
- If you're looking for a gluten-free option, simply use gluten-free pasta and flour.
- For a crunchy topping, mix panko breadcrumbs with a bit of melted butter and sprinkle over the top before baking.