Save it
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.