Go Back

Pumpkin Cauliflower Mac and Cheese

A creamy and comforting twist on classic mac and cheese, featuring the flavors of pumpkin and cauliflower, topped with a crispy garlic and rosemary crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Crumb Topping
  • 2 slices slices of rye or sourdough bread Provides a crunchy, flavorful topping.
  • 1 tablespoon rosemary Adds a fragrant herbaceous note.
  • 2 cloves garlic Enhances flavor with its aromatic richness.
  • 2 tablespoons olive oil Helps create a golden, crispy topping.
For the Mac and Cheese
  • 8 ounces elbow or macaroni pasta Classic pasta shape that absorbs the sauce beautifully.
  • 1 cup cauliflower florets Incorporates a healthy veggie that blends well into the dish.
  • 1 can pumpkin Adds creaminess and a subtle sweetness.
  • 1 cup milk Creates a luscious, creamy consistency.
  • 2 tablespoons butter Contributes to a rich and smooth sauce.
  • 2 tablespoons flour Helps thicken the sauce.
  • 1 teaspoon hot English mustard Introduces a mild kick and complexity to the flavors.
  • 1 cup cheddar cheese Provides rich, creamy flavor.
  • 1 cup Gruyere cheese Offers a beautiful melting quality.
  • salt and pepper Essential seasonings to enhance flavors.

Method
 

Preparation
  1. Preheat the oven to 200 degrees C (390 degrees F).
  2. Break up the bread into chunks and place them in a food processor with rosemary, garlic, and a few swigs of olive oil. Process until chunky and set aside.
  3. Bring a large saucepan of salted water to a boil, then cook the pasta for 3-4 minutes.
  4. After the initial pasta cooking time, add the cauliflower florets and continue cooking until tender. Drain the mixture when the pasta is al dente, then return it to the saucepan.
  5. In a small saucepan, heat 1 cup of milk with the pumpkin until boiling and soft enough to blend.
  6. Carefully blend the pumpkin and milk mixture in a food processor until smooth.
Making the Cheese Sauce
  1. In a separate saucepan, melt the butter, whisk in the flour, and then gradually add the pumpkin milk, remaining milk, and mustard, whisking until thickened.
  2. Add salt and pepper, then stir in 1 cup of cheddar and Gruyere cheese until melted and combined.
  3. Stir the cheese sauce into the pasta and cauliflower mixture until well-coated, and transfer it to an oven-proof dish.
Baking
  1. Sprinkle the breadcrumb topping and remaining cheese over the mixture.
  2. Bake for 30-40 minutes until golden and bubbling. Serve immediately.

Notes

For an extra layer of flavor, consider toasting the bread for the topping before processing. Ensure you don’t overcook the pasta initially because it will continue to cook in the oven. If the cheese sauce feels too thick after cooking, adding a splash of additional milk can help achieve the creamy consistency.