why make this recipe
Pumpkin Mac and Cheese is a delicious twist on the classic comfort food. It combines the creamy, cheesy goodness of traditional mac and cheese with the unique flavor of pumpkin. This dish not only adds a touch of warmth to your meal but also brings fall flavors right to your table. The blend of spices and fresh herbs enhances the taste, making it a hearty and satisfying meal that everyone will enjoy.
how to make Pumpkin Mac and Cheese
Ingredients
- 6 oz Mezzi rigatoni (or your preferred pasta, about 3-4 cups)
- 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
- Cook the pasta: 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.
- Prepare the pumpkin cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer in the butter until fragrant, then add the garlic. Stir and sauté for about 1 minute. Make sure to not burn the herbs and spices. Reduce the heat if necessary.
- Add the pumpkin puree and give it a good stir. Next, add the coconut milk along with all the spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is heated through, well combined, and smooth. Reduce the heat and bring the mixture to a low simmer (not a rapid boil) for about 2 minutes. Keep stirring.
- Remove the sage leaves, bay leaf, and rosemary sprig and discard them. Add the cheddar cheese and parmesan cheese to the mixture. Stir until the cheeses are fully melted and the sauce is smooth.
- Combine the pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well incorporated and evenly coated.
- Serve and garnish: Dish out the Pumpkin Mac and Cheese and garnish with freshly grated parmesan cheese if desired.
how to serve Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is best served hot, right after cooking. You can serve it as a main dish or as a side dish for your favorite protein. It pairs nicely with a simple green salad or roasted vegetables to complete your meal.
how to store Pumpkin Mac and Cheese
If you have leftovers, cool the Pumpkin Mac and Cheese to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When ready to eat, you can reheat it in the microwave or on the stove, adding a splash of milk to bring back its creamy texture.
tips to make Pumpkin Mac and Cheese
- For extra creaminess, you can add more cheese if you like.
- Swap out the coconut milk for heavy cream if you prefer a richer sauce.
- Add breadcrumbs on top and bake for a crunchy topping if you enjoy a little texture in your mac and cheese.
variation
You can easily customize this recipe by adding cooked vegetables like spinach or butternut squash for added texture and nutrients. If you like it spicy, consider adding a pinch of red pepper flakes or diced jalapeños.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth before adding it to the sauce.
2. Is there a vegan version of this recipe?
Absolutely! Use vegan cheese and replace butter with a plant-based alternative. You can also use almond milk to keep it dairy-free.
3. Can I freeze Pumpkin Mac and Cheese?
Yes, you can freeze it. Just make sure it’s in an airtight container. It can be frozen for up to 2 months, but the texture may change slightly when reheated.
Pumpkin Mac and Cheese
Ingredients
Pasta
- 6 oz Mezzi rigatoni (or your preferred pasta, about 3-4 cups)
Sauce Ingredients
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream Use heavy cream for a richer sauce.
- ¾ cup Shredded sharp cheddar cheese Add more cheese for extra creaminess.
- ¼ cup Shredded parmesan cheese Plus more for garnish.
- 2 tbsp Unsalted butter Can be replaced with plant-based butter for a vegan version.
- 2 Cloves garlic (grated or minced)
- 2 tbsp Shallot (finely chopped)
- 1 sprig Fresh rosemary Remove before serving.
- 2 leaves Sage leaves Remove before serving.
- 1 leaf Bay leaf Remove before serving.
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
Method
Cooking the Pasta
- 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.
Preparing the Sauce
- In a medium saucepan, melt the butter over medium heat. Add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer in the butter until fragrant, then add the garlic. Stir and sauté for about 1 minute.
- Add the pumpkin puree and stir. Next, add the coconut milk and all the spices. Stir continuously until heated through and smooth. Bring to a low simmer for about 2 minutes.
- Remove the sage leaves, bay leaf, and rosemary sprig and discard them.
- Add the cheddar cheese and parmesan cheese to the sauce. Stir until fully melted and smooth.
Combining Pasta and Sauce
- Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until well incorporated.
Serving
- Dish out the Pumpkin Mac and Cheese and garnish with freshly grated parmesan cheese if desired.