Pumpkin Mac & Cheese Cups (Print version)
Creamy pumpkin mac and cheese baked into individual cups. A cozy fall twist with crispy edges and a silky center, ready in 45 minutes.
# Ingredients:
For the pasta
01 -
8 oz (225 g) elbow macaroni
02 -
Salt for boiling water
For the pumpkin cheese sauce
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
1 1/2 cups (360 ml) whole milk, warmed
06 -
1 cup (240 g) canned pumpkin puree
07 -
1 teaspoon Dijon mustard
08 -
1/4 teaspoon ground nutmeg
09 -
1/2 teaspoon salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
6 oz (170 g) sharp cheddar, grated
12 -
4 oz (115 g) Gruyere, grated
13 -
1 large egg, beaten
For topping
14 -
1/3 cup panko breadcrumbs
15 -
1 tablespoon melted butter
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 1 minute less than the package directs. Drain and set aside.
02 -
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells toasty but has not taken on color.
03 -
Slowly whisk in the warm milk until smooth. Stir in the pumpkin puree, Dijon mustard, nutmeg, salt, and pepper. Simmer gently for 3-4 minutes, stirring often, until thickened enough to coat the back of a spoon.
04 -
Remove the pan from the heat. Add the grated cheddar and Gruyere a handful at a time, stirring until fully melted and smooth before adding the next handful.
05 -
Add the cooked pasta to the cheese sauce and stir to coat evenly. Quickly fold in the beaten egg until fully incorporated.
06 -
Preheat the oven to 375°F. Grease a 12-cup muffin tin thoroughly. Divide the macaroni mixture evenly among the cups. Mix the panko with the melted butter and sprinkle over the tops. Bake for 20-25 minutes until bubbling at the edges and lightly browned on top. Let rest 5 minutes before removing from the tin.
# Good to know:
01 -
For best texture, serve the cups within 15 minutes of baking while the edges are still crisp.
02 -
Letting the baked cups rest in the tin for 5 minutes helps them hold their shape when lifted out.