Recipes Pumpkin Macaroni and Cheese with Pecan Breadcrumbs 7 months ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Chocolate chip cookie bars, using pancake mix! (~52-77 cals each) September 18, 2021 New Recipe: Hometown Focus Recipes – Hometown Focus admin February 18, 2022 New Recipe: If you want to taste ice cream at home, then read here the easiest recipe admin March 24, 2022 New Recipe: Let’s Make Turf Club Bar and Grill’s Decadent Chocolate Torte! admin March 27, 2021 New Recipe: The Best Carrot Cake Recipe Ever: Moist Carrot Cake With Buttermilk Glaze & Orange Cream Cheese Frosting | Cakes/Cupcakes admin April 2, 2022 New Recipe: Mouthwatering ‘Mama’s Scalloped Potatoes’ Takes Comfort Food to Another Level admin February 28, 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.