Bake dish for 10 minutes at 400˚F, until cheese on top has melted and slightly browned. Sprinkle top with more shredded cheese and thyme. Yes! Lightly grease a 8″x 8″ baking dish and add mac and cheese. Can This Pumpkin Mac and Cheese Be Baked? Season with salt and pepper and stir pasta into sauce. Once cheese sauce is simmering, whisk cornstarch slurring into sauce and continue to simmer until thickened. In a small bowl whisk 1 tablespoon cornstarch with 1 1/2 tablespoons milk. Heat over medium-low heat, stirring frequently. Slightly thaw cheese sauce and pour into a saucepan. When ready to use, add frozen pasta to boiling water for 1 minute or until it has thawed and just heated through. We recommend keeping the pasta and cheese sauce separate when freezing.

While we think this dish is better when made fresh, you can freeze this dish for up to 3 months, in an airtight container. When ready to use, stir into hot cheese sauce and place over low heat until pasta warms through. The pasta can be boiled up to 5 days ahead of time. Make Ahead and Freezing Instructions Make Ahead Other great pasta shapes to use for this dish are standard elbow macaroni, cavatappi, small or medium shells, and bow tie. You can use another shaped pasta for this dish if you’re not a fan of fusilli or you don’t have it on hand. We use fusilli for this pumpkin thyme mac and cheese because we love how the pasta holds onto the sauce so well.

Top each serving with toasted panko and serve immediately.īest Types of Pasta to Use for Pumpkin Mac and Cheese.

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