Description
Experience the ultimate fall comfort food with this Creamy Pumpkin Mac and Cheese with Smoked Chicken. This recipe perfectly marries the earthy sweetness of pumpkin puree with a sharp, velvety cheese sauce and savory bites of smoked chicken. It is a nutritious, simple, and warming dish that is perfect for busy weeknights or cozy family gatherings during the crisp autumn season.
Ingredients
1 lb elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded gruyere cheese
1 cup canned pumpkin puree (not pie filling)
2 cups whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup diced smoked chicken strips
1/2 tsp smoked paprika
1/4 tsp ground nutmeg
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
Drain the pasta and set aside.
Melt the butter in a large skillet or saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty and looks like a light paste.
Gradually pour in the milk, whisking constantly to ensure there are no lumps.
Cook for about 5 minutes until the sauce begins to thicken and coats the back of a spoon.
Stir in the pumpkin puree, smoked paprika, nutmeg, salt, and pepper until smooth.
Lower the heat and fold in the shredded cheddar and gruyere cheeses, stirring until the sauce is glossy and perfectly melted.
Add the cooked macaroni and diced smoked chicken to the sauce.
Stir gently to coat every noodle thoroughly and serve hot.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore the creamy texture.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg