Recipes Pumpkin Macaroni and Cheese with Pecan Breadcrumbs 1 year ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Soha Ali Khan Bakes Pineapple Upside-Down Cake, And Heres How You Can Too! admin March 10, 2021 New Recipe: The Model Bakery to offer English muffins and more on Goldbelly admin March 18, 2021 New Recipe: From Spring Pea and Mung Bean Fritters to 3 Ingredient Vegan Flourless Pancakes: Our Top Eight Vegan Recipes of the Day! admin April 7, 2021 New Recipe: A fitting tribute to his beloved mother | Community admin March 23, 2021 Our family recipe of Pancake Pie :) September 24, 2021 Baked Ricotta Dip January 20, 2022 About The Author More from this Author 2 Comments codelycat November 17, 2021 Made this for a recent Friendsgiving and it was so good I kept thinking about it days after. If you’re looking for a side to add to your Thanksgiving or Christmas menu, I’d highly recommend it! Recipe originally posted on my recipe blog: [https://whiskwhiskers.com/2021/11/16/pumpkin-macaroni-and-cheese-with-pecan-breadcrumbs/](https://whiskwhiskers.com/2021/11/16/pumpkin-macaroni-and-cheese-with-pecan-breadcrumbs/) Check it out, I have other similar recipes posted there as well 🙂 I used a gruyere white cheddar blend, but if you only have cheddar I’m sure that would work as well. Same for the breadcrumbs, I always use a Panko/fine breadcrumb blend, but if you don’t have both types you can sub one for the other. Ingredients * 8 ounces rigatoni or macaroni noodles * 2 tablespoons butter * 2 tablespoons flour * 1 cup whole milk * 2 ounces shredded gruyere * 2 ounces shredded white cheddar * 15 ounce can pumpkin * Dash of nutmeg * 1 teaspoon course Kosher salt Pecan Breadcrumb Topping * 1/4 cup finely chopped pecans * 2 tablespoons panko breadcrumbs * 2 tablespoons Italian breadcrumbs * 1 tablespoon melted butter * Sprinkle of salt Instructions 1. Preheat oven to 375°F. 2. Cook noodles in a large pot of salted water until al dente, according to package instructions. Once noodles are cooked, drain and rinse with cold water. Heat a medium saucepan over medium heat. Add butter and let melt completely. Once butter is melted, add flour. Whisk continually until flour is completely incorporated and cook until golden brown, about 2 minutes. 3. Add milk, whisking constantly. Continue to whisk until mixture comes to a boil and has thickened slightly, another 2-3 minutes. 4. Whisk in cheese until completely melted and smooth. 5. Remove from heat. Add pumpkin, nutmeg, and salt and stir until smooth. 6. Add noodles to the sauce, and stir until well coated. Add macaroni to a medium oven-safe dish. 7. Make the breadcrumb topping by combining pecans, breadcrumbs, butter, and a sprinkle of salt. Stir to combine, then sprinkle evenly over the macaroni. 8. Bake for 20-25 minutes, until the breadcrumb topping has browned slightly. Reply NecessaryDoughnut222 November 17, 2021 Yeah, I’ll be trying this on my smoker for sure! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.