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–+ servings

Pumpkin Mac and Cheese

A delicious twist on classic mac and cheese, this recipe combines creamy cheese with the unique flavor of pumpkin, enhanced by spices and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 18gFat: 22gSaturated Fat: 13gSodium: 800mgFiber: 4gSugar: 6g

Notes

Pumpkin Mac and Cheese is best served hot. Pairs well with a green salad or roasted vegetables. Store leftovers in the refrigerator for up to 3-4 days. Reheat with a splash of milk for creaminess.
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