Description
A rich and creamy autumn pasta bake combining earthy pumpkin puree, melted mozzarella, and crispy pepperoni for a savory twist on classic mac and cheese.
Ingredients
Scale
- 1 lb macaroni noodles
- 2 cups pumpkin puree
- 1 cup whole milk
- 4 tbsp unsalted butter
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 package sliced pepperoni
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375F and grease a 9×13 inch baking dish.
- Boil the macaroni in salted water until slightly under al dente, then drain.
- Melt butter in a large pot over medium heat, then stir in pumpkin puree and garlic powder for 2 minutes.
- Gradually whisk in milk until the mixture is smooth and simmering gently.
- Reduce heat to low and stir in shredded cheddar cheese until completely melted.
- Fold in the cooked macaroni and 1 cup of mozzarella cheese until well coated.
- Pour the mixture into the baking dish, top with remaining mozzarella and pepperoni slices.
- Bake for 15-20 minutes until the cheese is bubbly and pepperoni is browned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American