Roasted Red Pepper and Pumpkin Mac n Cheese

Roasted Red Pepper and Pumpkin Mac n Cheese

Class Recipes


  • 2 1/2 cups Pasta
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 2 cups Half and Half
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 tsp Dried Minced Onion
  • 1/4 tsp Garlic Powder
  • 1 can (15 oz) Pumpkin Puree (about 1 3/4 cups)
  • 1 cup Roasted Red Pepper, pureed
  • 2 Tbsp Tomato Paste
  • 2 cups Shredded Cheddar
  • 1/2 cup Panko Bread Crumbs
  • 1 Tbsp Olive Oil


In your Dutch oven, prepare pasta according to package directions. Drain and rinse. Set aside.

In the same pan, melt the butter, and sprinkle in the flour. Whisk the two together over medium heat and bring it to a simmer. Whisk constantly to form a roux that turns dark golden brown. Slowly whisk in the half and half and bring the mixture to a simmer, allowing it to thicken. Whisk in the remaining spices, salt, pepper, minced onion and garlic powder.

When the mixture has thickened, whisk in the pumpkin puree, pureed roasted red pepper, and tomato paste. Lastly, whisk in the cheese and stir together until melted. Taste the mixture to ensure it is spiced to your liking. Adjust as needed. Add the drained pasta back into the cheese mixture and stir to combine.

In a non-stick skillet, heat olive oil over medium heat, and add in the panko crumbs. Toss to coat the crumbs and toast them, stirring frequently until they turn golden brown. Remove from the heat and sprinkle over the mac and cheese. Serve and enjoy!

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