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Cauliflower Mac & Cheese Pumpkins

Cauliflower Mac & Cheese Pumpkins

A creamy, healthy twist on classic mac and cheese featuring tender cauliflower florets and rich pumpkin puree. This comforting fall dish combines sharp cheddar and Gruyere cheese for the ultimate cozy dinner that's packed with vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Dish Side Dish
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

1 large head Cauliflower - Cut into bite-sized florets
1 pound Elbow macaroni - Or preferred pasta shape
1 cup Pumpkin puree - Not pumpkin pie filling
2 cups Whole milk
1/2 cup Heavy cream
2 cups Sharp cheddar cheese - Freshly grated
1 cup Gruyere cheese - Grated
1/2 cup Parmesan cheese - Grated, divided
4 tablespoons Butter - Divided
3 tablespoons All-purpose flour
1 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/4 teaspoon Nutmeg
1/2 teaspoon Smoked paprika
Salt and black pepper - To taste
2 tablespoons Fresh thyme leaves
1 cup Panko breadcrumbs
2 tablespoons Butter - Melted, for topping

Equipment

  • 1 Large pot For boiling pasta and cauliflower
  • 1 9x13 inch baking dish Greased
  • 1 Large whisk For smooth sauce
  • 1 Colander For draining
  • 1 Cheese grater For fresh cheese
  • 1 Medium saucepan For cheese sauce

Method
 

Preheat oven to 375°F and grease a 9x13 inch baking dish.
    Bring a large pot of salted water to boil. Add cauliflower florets and cook for 3 minutes.
      Add pasta to the same pot with cauliflower and cook according to package directions until just shy of al dente.
        Drain pasta and cauliflower together in colander and set aside.
          In the same large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
            Gradually add milk and cream, whisking constantly to prevent lumps.
              Stir in pumpkin puree, garlic powder, onion powder, nutmeg, and smoked paprika. Simmer 2-3 minutes until slightly thickened.
                Remove from heat and gradually add cheddar, Gruyere, and 1/4 cup Parmesan cheese, stirring constantly until melted and smooth.
                  Season with salt, pepper, and fresh thyme. Add cooked pasta and cauliflower, stirring to coat evenly.
                    Transfer mixture to prepared baking dish.
                      Mix panko breadcrumbs with melted butter and remaining 1/4 cup Parmesan. Sprinkle over casserole.
                        Bake 25-30 minutes until top is golden brown and edges are bubbling.
                          Let rest 5 minutes before serving.

                            Notes

                            • For best results, use freshly grated cheese rather than pre-shredded
                            • Cauliflower should be tender but still have slight bite when initially cooked
                            • Can be assembled up to 24 hours ahead and refrigerated before baking
                            • Freezes well after baking - reheat in 350°F oven until warmed through
                            • For gluten-free version, substitute gluten-free pasta and breadcrumbs
                            • Add cooked bacon or ham for protein boost
                            • Leftovers reheat beautifully and make great lunch portions