Oh yeah, it’s baked mac and cheese season you will. Turn on these ovens! This is one of my all-time favorite dishes and I have a fun fall twist for you today with this pumpkin and rosemary baked mac and cheese.
I’m also SO thrilled to be working with Wayfair to promote their Le Creuset Dutch Oven. For me, buying a Le Creuset Dutch Oven years ago was one of my first “big” acquisitions as a food blogger. My first one was red and I loved and used it so much for years.
I love the versatility of cooking with them on the stove and slamming them in the oven too. They are perfect for soups, casseroles, bread and much more. I’m in love with this deep emerald green color called Artichaut.
If you’ve never used one before, Le Creuset’s Dutch stoves are super durable and made of cast iron. However, they don’t need to be seasoned before use and they can be safely cleaned in the dishwasher (two things that are usually a bit annoying with cast iron). Personally, I also love the way they sit on the stove – they are timeless.
This macaroni cheese recipe, baked with pumpkin and rosemary, is the perfect casserole dish because you can cook the roux and sauce on the stove, stir in the cooked noodles, and then put them in the oven.
I also think that a Dutch Oven looks great as part of a pretty table setting! So this year it can serve as an indispensable part of your kitchen, but also as a decoration for a dinner party or the holidays.
Speaking of pretty table decorations, I got so many cute things from Wayfair! Can’t wait to have a dinner party soon. 🙂
I loved the mix of black cast iron candlesticks with speckled dishes, dark silverware, and this pretty table runner with fall leaves. It feels so cozy to me!
You can easily shop everything below (just click on the article):
Here is the printable recipe card for the macaroni and cheese baked with pumpkin & rosemary. Enjoy! xx. Emma
Pumpkin Rosemary Baked Macaroni and Cheese
a recipe from the stove to the oven
-
16
Ounces
Macaroni pasta -
5
tablespoon
butter -
5
Cloves
garlic
chopped -
¼
Cup
All-purpose flour - salt and pepper
-
½
Cup
pumpkin -
⅛
teaspoon
Cayenne -
1
teaspoon
rosemary
chopped -
3
cups
milk -
16
Ounces
Cheddar cheese
shredded
Breadcrumb Topping
-
5
Pieces
bread
Whole grain preferred -
1
tablespoon
rosemary
chopped
-
Cook the pasta until al dente. Do not boil over. Drain once cooked and set aside.
-
For the breadcrumbs, toast and finely chop the bread; a food processor works fine here.
-
Milk butter over medium heat. Stir in garlic.
-
Stir in the flour, creating a thick paste. Season with salt and pepper.
-
Stir in the pumpkin and 1 teaspoon rosemary.
-
Stir in the milk and slowly add it as if you were making sauce.
-
Stir in 3/4 of the cheese. Once most are melted, turn off the heat.
-
Stir in pasta. Top with the remaining cheese and then top with the breadcrumbs and the remaining rosemary.
-
Cover and bake at 350 ° F for 15 minutes. Remove the lid and bake for another 15 minutes.
In addition to macaroni, you can also use other pasta such as mussels or fly. But I would stick with noodles that are similar in shape / density. So avoid spaghetti as it makes serving a little more difficult (spooning out of the pan is not that easy).
Wheat bread is preferred for the breadcrumbs, but you can use any old bread you might have on hand. I just like the harshness of wheat.
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