Baked White Cheddar Pumpkin Mac and Cheese

Baked white cheddar pumpkin mac and cheese made with white cheddar cheese, spinach and a walnut breadcrumb topping. A cozy and healthy spin on typical mac and cheese and can also be made gluten free!

There’s nothing more cozy (and delicious!) then a bowl of mac and cheese on a cold winter night– like tonight! This healthy mac and cheese that is infused with more veggies than your typical mac and cheese (hello pumpkin and spinach) will soon be a favorite in your household like it is in mine.

Move over blue box, it’s pumpkin mac and cheese time!

If you follow me on Instagram, then you know pumpkin is a year round food for me. I’m all about all things pumpkin in the fall of course, but my mission is always to show people how it should be a pantry staple year-round cause you can make so many delicious meals, snacks and treats with it.

This homemade white cheddar mac and cheese recipe with spinach and a walnut breadcrumb topping can easily be made gluten free by using a gluten free pasta. I love Banza as a gluten free option, and any medium-shaped noodle will work.

ingredients for baked white cheddar pumpkin mac and cheese

• rigatoni, cavatappi or pasta of your choice – Feel free to use gluten free pasta if desired.
• fresh spinach 
• fresh garlic
• butter
• all purpose flour – You can also use 1:1 gluten free flour instead.
• non-dairy milk (or milk of your choice) – I used unsweetened oat milk when I made this recipe.
• white cheddar cheese — If you have regular cheddar cheese on hand, that would work too!
• gruyere cheese
• salt
• freshly ground black pepper
• nutmeg 
• cinnamon 
• Libby’s 100% Pure Pumpkin Puree
• panko breadcrumbs – Omit or use gluten free breadcrumbs if making gluten free
• walnuts

Baked White Cheddar Pumpkin Mac and Cheese

Maggie Michalczyk, RDN

Baked white cheddar pumpkin mac and cheese made with white cheddar cheese, spinach and a walnut breadcrumb topping. A cozy and healthy spin on typical mac and cheese!

5 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Servings 4 -5 servings

Ingredients

  

• For the pasta:
• 10 ounces rigatoni cavatappi or pasta of your choice
• 2 cups fresh spinach
• For the pumpkin cheese sauce:
• 2 cloves garlic minced
• 2 tbsp. butter
• 1/4 cup all purpose flour
• 2 cups non-dairy milk or milk of your choice
• ½ cup white cheddar cheese grated
• ½ cup gruyere cheese
• 3/4 tsp. salt plus more to taste
• freshly ground black pepper
• pinch of nutmeg
• pinch of cinnamon
• 1 cup Libby’s 100% Pure Pumpkin Puree
• For the topping:
• 2 tbsp. cup panko breadcrumbs
• 2 tbsp. walnuts roughly chopped
• 1 tablespoon butter melted

Instructions

 

• Preheat the oven to 350 degrees F. 
• Heat a medium saucepan over low to medium heat. Add in 2 tablespoons of butter minced garlic, stir and heat until fragrant. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
• Once the sauce has thickened up turn off the heat and stir in cheddar cheese and gruyere cheese,  salt and freshly ground black pepper. Stir in the pumpkin puree.
• Stir in the noodles and spinach until noodles are well covered and spinach has slightly wilted. 
• Add mixture to a 9X9 baking dish. 
• In a small bowl, mix chopped walnuts and breadcrumbs with melted butter. Sprinkle mixture on top of of the pasta and bake for about 25 minutes until breadcrumbs are golden brown. 

Keyword mac and cheese; baked mac and cheese

more mac and cheese recipes and pumpkin recipes you’re sure to love

• pumpkin cacio e pepe
• pumpkin harvest pasta sauce

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