Why Make This Recipe
Pumpkin Mac and Cheese is a cozy and comforting dish that combines two favorites: creamy mac and cheese and the warm, sweet flavor of pumpkin. This recipe is perfect for fall, but you can enjoy it any time of the year. It’s not only delicious but also packed with nutrients from the pumpkin, making it a healthier option than traditional mac and cheese. Plus, the use of spices gives it a unique flavor that will keep you coming back for more.
How to Make Pumpkin Mac and Cheese
Ingredients:
- 6 oz Mezzi rigatoni or your preferred pasta
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream
- ¾ cup Shredded sharp cheddar cheese
- ¼ cup Shredded parmesan cheese
- 2 tbsp Unsalted butter
- 2 Cloves garlic, grated or minced
- 2 tbsp Shallot, finely chopped
- 1 sprig Fresh rosemary
- 2 Sage leaves
- 1 Bay leaf
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
- Freshly grated parmesan cheese for garnish
Directions:
- In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
- In a medium saucepan, melt the butter over medium heat. Add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer until fragrant, then add the garlic and sauté for about 1 minute.
- Add the pumpkin puree and stir. Then add the coconut milk and spices, and heat through until smooth, simmering for about 2 minutes. Remove the herbs.
- Stir in the cheddar and parmesan cheese until melted and smooth.
- Add the cooked pasta and reserved water, folding gently until evenly coated.
- Serve hot, garnished with freshly grated parmesan cheese.
How to Serve Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is best served hot. You can plate it in bowls or on plates, sprinkling some freshly grated parmesan cheese on top for extra flavor. This dish pairs well with a green salad or steamed vegetables for a complete meal.
How to Store Pumpkin Mac and Cheese
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3–5 days. To reheat, simply place it in the microwave or on the stovetop, adding a dash of milk or water to restore creaminess.
Tips to Make Pumpkin Mac and Cheese
- For a creamier texture, increase the amount of coconut milk or cream.
- If you love spice, add a pinch of cayenne pepper to the cheese sauce.
- Experiment with different cheeses for a unique taste. Gouda or fontina can work well.
Variation
You can add cooked bacon or sausage for extra protein and flavor. Alternatively, throw in some steamed broccoli or spinach for a veggie boost.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices, which will change the flavor of the dish. Stick to plain pumpkin puree for the best results.
2. Is this dish vegetarian?
Yes, this Pumpkin Mac and Cheese is vegetarian, as it does not contain any meat products.
3. Can I make this recipe gluten-free?
Absolutely! Just use gluten-free pasta to make the dish suitable for those avoiding gluten.
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Pumpkin Mac and Cheese
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting dish that combines creamy mac and cheese with the warm flavor of pumpkin, perfect for fall or any time of year.
Ingredients
- 6 oz Mezzi rigatoni or preferred pasta
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream
- ¾ cup Shredded sharp cheddar cheese
- ¼ cup Shredded parmesan cheese
- 2 tbsp Unsalted butter
- 2 Cloves garlic, grated or minced
- 2 tbsp Shallot, finely chopped
- 1 sprig Fresh rosemary
- 2 Sage leaves
- 1 Bay leaf
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
- Freshly grated parmesan cheese for garnish
Instructions
- In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
- In a medium saucepan, melt the butter over medium heat. Add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer until fragrant, then add the garlic and sauté for about 1 minute.
- Add the pumpkin puree and stir. Then add the coconut milk and spices, and heat through until smooth, simmering for about 2 minutes. Remove the herbs.
- Stir in the cheddar and parmesan cheese until melted and smooth.
- Add the cooked pasta and reserved water, folding gently until evenly coated.
- Serve hot, garnished with freshly grated parmesan cheese.
Notes
For a creamier texture, increase the amount of coconut milk or cream. Experiment with different cheeses for a unique taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg