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Pumpkin Curry Mac and Cheese with Thai Chicken

Pumpkin Curry Mac and Cheese with Thai Chicken

This unique creamy and comforting Pumpkin Curry Mac and Cheese casserole adds the earthy Fall flavors of pumpkin and curry to a traditional mac and cheese and includes Thai Chicken to turn it into a meal.
Course Main Dishes
Cuisine American, Thai
Keyword Pumpkin Curry Mac and Cheese, Pumpkin Mac and Cheese
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 397kcal


Pumpkin Curry Mac and Cheese

  • 1/2 14.5 oz package Barilla® Protein Plus Elbows (about 2 cups)
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 cups Half and Half or 1 cup heavy cream and 1 cup milk
  • 1-1/2 teaspoons curry powder
  • 1 cup pumpkin
  • 2 cups shredded Mozzarella cheese divided
  • 1 cup cooked and shredded Thai Chicken (see below)
  • 1/2 cup panko bread crumbs

Thai Chicken

  • 2 1 ⁄2 tablespoons grated fresh ginger
  • 2 tablespoons chopped garlic
  • 1 ⁄8 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breasts pounded thin
  • salt and pepper to season flour,to taste
  • 2 tablespoons olive oil
  • 4 tablespoons soy sauce
  • 1 ⁄2 cup brown sugar
  • 1 ⁄2 cup white wine vinegar


Pumpkin Curry Mac and Cheese

  • Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
  • For cheese sauce, in a large skillet or saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Pour in Half and half. Cook and stir over medium heat until slightly thickened and bubbly. Stir in curry powder. Stir in pumpkin and 1 cup mozzarella until cheese is melted. Stir cheese sauce into pasta to coat. Stir in shredded Thai Chicken. Transfer the Pumpkin Curry Mac and Cheese with Thai Chicken to an ungreased 2-quart rectangular baking dish.
  • Sprinkle the remaining mozzarella over the pasta. Sprinkle the bread crumbs on top of the cheese. Spray with cooking spray.
  • Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, garnish with chopped sage leaves or parsley.

Thai Chicken

  • To make Thai Chicken, combine the ginger, garlic, and red pepper flakes in a small bowl and set aside.
  • Sprinkle the chicken with salt and pepper.
  • Heat the olive oil in a large skillet.
  • Saute the chicken until browned on both sides and cooked through.
  • Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
  • Add the ginger-garlic mixture to the skillet and saute until lightly browned.
  • Add the soy sauce, brown sugar, and vinegar.
  • Bring the mixture to a boil.
  • Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
  • Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to use.


Calories: 397kcal | Carbohydrates: 27g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 845mg | Potassium: 429mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1751IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 1mg