Cozy up to a comforting and creamy pumpkin chili mac casserole that’s loaded with bold flavors and a crispy cheddar crust. This epic dish brings together the warmth of homemade chili, the velvety richness of pumpkin, and the melty goodness of cheesy pasta — a truly satisfying and indulgent comfort classic.
Why You’ll Love This Creamy Pumpkin Chili Mac Casserole with Cheddar Crust
This hearty and zesty casserole is the ultimate crowd-pleasing meal for chilly evenings. The creamy pumpkin base adds a lush and comforting texture, while the chili spices and bold tomato flavors create a craveable, smoky depth. The crispy cheddar crust takes this dish to the next level, delivering a satisfying crunch and melty, cheesy bites in every forkful. With easy-to-follow, chef-tested steps, this casserole comes together quickly for a fuss-free, family-friendly feast.
Ingredients
This epic pumpkin chili mac casserole features a flavorful lineup of pantry staples and fresh produce. You’ll need ground beef or turkey, onion, garlic, diced tomatoes, pumpkin purée, chili powder, cumin, macaroni, cheddar cheese, and breadcrumbs.
Ingredient Substitutions
- Meat Swap: Use sautéed mushrooms or plant-based crumbles for a vegetarian version.
- Cheese Swap: Substitute the cheddar with Monterey Jack or pepper jack cheese.
How to Make Creamy Pumpkin Chili Mac Casserole with Cheddar Crust
Begin by preheating your oven and cooking the macaroni until al dente. In a large skillet, sauté the onion and garlic until fragrant. Add the ground meat and brown it, breaking it up as it cooks. Stir in the diced tomatoes, pumpkin purée, chili powder, and cumin. Simmer the chili mixture until thickened, then toss it with the cooked macaroni. Transfer the pumpkin chili mac to a baking dish and top it with shredded cheddar cheese and breadcrumbs. Bake until the crust is golden and crispy.
Recipe Variations & Tips
- Extra Cheesy Topping: Mix the breadcrumbs with melted butter before sprinkling them over the casserole.
- Spicy Kick: Add diced jalapeños or a sprinkle of crushed red pepper flakes for a little heat.
- Zesty Garnish: Top with fresh cilantro, scallions, or a dollop of sour cream.
- Pumpkin Swap: Use butternut squash purée in place of the pumpkin for a slightly different flavor.
Serving & Storage
Serve with: a fresh green salad or garlic bread.
Storage: Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
Make-Ahead: You can assemble the casserole up to 2 days in advance and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time if the dish is cold from the fridge.
Nutrition Information
This hearty casserole is packed with protein, fiber, and nutrients from the pumpkin, tomatoes, and spices. Each serving provides a balance of carbs, fats, and calories to keep you feeling full and satisfied.
- Serving Size: 1/8 of the casserole
- Calories: 490 kcal
- Protein: 27 g
- Carbs: 50 g
- Fat: 20 g
- Sodium: 980 mg
Frequently Asked Questions
How can I make this recipe gluten-free?
To make this casserole gluten-free, simply use your favorite gluten-free pasta and substitute the breadcrumbs with crushed gluten-free crackers or crushed nuts.
Can I make this ahead of time?
Absolutely! You can assemble the casserole up to 2 days in advance and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time if the dish is cold from the fridge.
How can I make this recipe dairy-free?
To make this pumpkin chili mac dairy-free, use unsweetened almond or oat milk in place of the dairy milk, and substitute the cheddar cheese with your favorite dairy-free cheese shreds or a sprinkle of nutritional yeast.
Can I freeze this casserole?
Yes, this creamy pumpkin chili mac casserole freezes beautifully. Bake the casserole as directed, let it cool completely, then cover and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
What’s the best way to reheat leftovers?
For best results, reheat individual portions in the oven at 350°F until heated through, about 15-20 minutes. You can also reheat leftovers in the microwave, stirring occasionally, until piping hot.
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Creamy Pumpkin Chili Mac Casserole with Cheddar Crust
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: 🍲 Comfort Classics & Casseroles
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy pumpkin chili mac casserole combines the warmth of chili with the comforting texture of macaroni and cheese, topped with a delicious cheddar crust. Perfect for chilly evenings!
Ingredients
– 8 oz elbow macaroni
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup vegetable broth
– 1 cup shredded cheddar cheese, plus extra for topping
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions
1.
2. 1. Preheat the oven to 350°F (175°C).
3. 2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
4. 3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. 4. Add garlic and cook for another 1 minute until fragrant.
6. 5. Stir in the pumpkin puree, kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 10 minutes until heated through.
7. 6. Add the cooked macaroni to the skillet and stir until everything is combined.
8. 7. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
9. 8. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
10. 9. Remove from the oven and let cool for a few minutes before serving. Enjoy!
11.
Notes
– Feel free to add any additional toppings such as sour cream or green onions.
– This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, chili, mac and cheese, casserole