Sheet-Pan Mac and Cheese With Pumpkin and Brown Butter
There's nothing cozier or easier to pull off than sheet-pan mac and cheese. It's perfectly creamy and crunchy, lacking in any superfluous bits. And when pumpkin and brown butter join the party, well, it's unstoppable. This recipe draws inspiration from Amanda Hesser's Baking Sheet Macaroni and Cheese, which I've made approximately one million times each winter since it was published in 2010. Think of this fall-flavor-forward version as a flexible blueprint: play around with cheese type, and scale up (or down) the pumpkin to your taste. Toss in caramelized shallots, or chunks of roasted pumpkin or squash if you please. Panko can be swapped out for other breadcrumbs, or jazzed up with a pinch of cayenne. No matter what path you take, just be sure to go back for seconds.
There's nothing cozier or easier to pull off than sheet-pan mac and cheese. It's perfectly creamy and crunchy, lacking in any superfluous bits. And when pumpkin and brown butter join the party, well, it's unstoppable. This recipe draws inspiration from Amanda Hesser's Baking Sheet Macaroni and Cheese, which I've made approximately one million times each winter since it was published in 2010. Think of this fall-flavor-forward version as a flexible blueprint: play around with cheese type, and scale up (or down) the pumpkin to your taste. Toss in caramelized shallots, or chunks of roasted pumpkin or squash if you please. Panko can be swapped out for other breadcrumbs, or jazzed up with a pinch of cayenne. No matter what path you take, just be sure to go back for seconds.
- 1 cup whole milk
- 2 teaspoons salt plus more for pasta water
- 1 pound cavatappi (or other twisty pasta shape with lots
- 6 tablespoons butter plus more to grease the pan
- 1/2 teaspoon white pepper (you can substitute black or rainbow
- 1 pound sharp cheddar, grated, roughly divided into about
- 4 ounces pecorino romano grated
- 1 1/4 cups pumpkin puree
- 1 1/4 cups plain panko
- 1/2 cup shelled pumpkin seeds (pepitas) raw
- Carbohydrate 106.097089087475 g
- Cholesterol 304.002766174486 mg
- Fat 130.372680288836 g
- Fiber 30.5438340380987 g
- Protein 57.1652058835103 g
- Saturated Fat 69.4759601996786 g
- Serving Size 1 1 Serving (1538g)
- Sodium 2576.87577567694 mg
- Sugar 75.5532550493766 g
- Trans Fat 7.96035357679543 g
- Calories 1765 calories
Step-by-step
- Heat oven to 475°F. Grease a 11x17-inch sheet pan with rimmed edges.
- Bring a large pot of salted water to a boil. Add the noodles and cook for only 4 to 5 minutes, so they're quite al dente—just soft enough that if you taste one, there's no audible crunch. Reserve 1/2 cup of cooking water and drain the pot of pasta.
- In the same pot you used for the noodles, brown 6 tablespoons of butter: Cook over medium heat, stirring continuously, until it foams. The foam will recede, and the butter will be golden-tan. (If your pot is dark, you'll know it's ready when it starts to give off a deeply appealing rich, nutty scent.) Turn the heat down to low, add back the noodles, and immediately toss so your butter doesn't stay on the bottom and burn. Drizzle in a few tablespoons of the hot reserved cooking water. Add the salt, pepper, three-quarters of the cheddar (about 12 ounces), Pecorino, and milk, and stir until you have a homogenous, creamy sauce. Mix in the pumpkin puree, adding a little more reserved water if needed to thin slightly. Turn off the heat.
- Transfer to the sheet pan, and sprinkle the remaining 4 ounces of cheddar, the panko, and the pumpkin seeds over the top.
- Bake for 15 to 20 minutes, until the panko is nice and toasted, and some of the cheesy noodles sticking out around the edges are tinged with amber spots.
A Cozy Fall Feast: Sheet-Pan Mac and Cheese Reimagined
As a busy working mom, finding time to cook a delicious and comforting meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the constant hum of household chores. But even amidst the chaos, I crave those moments of warmth and family connection that a truly satisfying dinner can bring. That's where this sheet-pan mac and cheese comes in – a culinary lifesaver that's both incredibly flavorful and remarkably easy to prepare.
This recipe isn't just another mac and cheese; it's a celebration of autumn. The creamy, cheesy goodness is elevated by the addition of pumpkin puree, which adds a subtle sweetness and a beautiful vibrant color. The brown butter adds a layer of nutty depth, transforming this classic dish into something truly special. It’s a perfect balance of comfort food and sophisticated flavors, a dish that satisfies my cravings for both indulgence and ease. I’ve adapted this recipe from a favorite, tweaking it over the years to better suit my busy lifestyle and my family’s preferences.
The beauty of this sheet-pan approach lies in its simplicity. No more stirring a heavy pot of cheese sauce on the stovetop, risking scorching or lumps. Everything is roasted together on a single sheet pan, resulting in perfectly golden-brown, crispy edges and a wonderfully tender interior. Cleanup is a breeze, too – just one pan to wash! This is a game changer for busy weeknights, allowing me to spend more time with my family and less time cleaning up after dinner.
I often adjust the recipe based on what's available in my pantry and my family's preferences. Sometimes I add caramelized onions for an extra layer of sweetness and depth. Other times, I’ll swap out the sharp cheddar for a blend of different cheeses, like Gruyere or Gouda, to add complexity and intrigue. The pumpkin puree quantity is easily adjusted, allowing me to customize the dish's sweetness level. Feel free to experiment with different breadcrumb toppings, too. A sprinkle of cayenne pepper adds a delightful kick for those who like a bit of heat.
The versatility of this recipe makes it perfect for gatherings. It's easy to double or even triple the recipe to feed a crowd. It’s a crowd-pleaser that always gets rave reviews, perfect for potlucks, holiday gatherings, or just a special family dinner. And the leftovers? They’re even better the next day! The flavors meld together, creating an even richer and more comforting experience.
Beyond the practicality and deliciousness, this sheet-pan mac and cheese represents something more to me. It’s a symbol of warmth, comfort, and family. It’s a dish that brings us together around the table, fostering conversation and creating memories. It’s a reminder that even amidst the chaos of everyday life, there’s always time to savor a truly delicious meal – one that’s both satisfying and incredibly easy to make. So go ahead, treat yourself (and your family) to this delicious and stress-free masterpiece. You deserve it.
Tips and Variations:
- Cheese Variations: Experiment with different cheeses, such as Gruyère, Gouda, or a blend of your favorites.
- Spice it Up: Add a pinch of cayenne pepper to the breadcrumbs for a spicy kick.
- Add-ins: Include caramelized onions, roasted butternut squash, or other fall vegetables for extra flavor and texture.
- Make it Ahead: Assemble the mac and cheese ahead of time and bake it just before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
This sheet-pan mac and cheese is more than just a recipe; it's a shortcut to creating lasting memories and enjoying moments of warmth and connection with loved ones. Enjoy!
