SPREAD LOVE

Why Make This Recipe

Pumpkin Mac and Cheese is a comforting dish that combines the creamy goodness of mac and cheese with the warm, earthy flavor of pumpkin. It’s perfect for fall, but delicious any time of year. This recipe is simple to make and brings a twist to your regular mac and cheese, making it not just tasty but also a bit healthier with the inclusion of pumpkin.

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. Be careful not to burn the herbs; reduce the heat if necessary.
Make the sauce: Add the pumpkin puree and stir well. Then, add the coconut milk and all the spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is heated through and smooth. Reduce the heat and let it simmer gently for about 2 minutes, stirring often.
Finish the sauce: 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 melt and the sauce is smooth.
Combine the pasta and sauce: Add the cooked pasta and the reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well combined and coated.
Serve and garnish: Serve the Pumpkin Mac and Cheese hot and garnish with freshly grated parmesan cheese if desired.

How to Serve Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is hearty enough to be a main dish, but you can also serve it as a side dish. Pair it with a light salad or roasted vegetables to balance the richness of the cheese.

How to Store Pumpkin Mac and Cheese

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of milk or cream if it gets too thick.

Tips to Make Pumpkin Mac and Cheese

Use fresh herbs for the best flavor, but dried herbs can work too.
Feel free to add cooked chicken or bacon for extra protein.
Adjust the spices according to your taste; if you love heat, add a pinch of cayenne pepper.

Variation

You can try different types of cheese, such as mozzarella or gouda, to give the dish a unique flavor. Also, adding vegetables like spinach or broccoli can boost the nutrition and color.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as elbow macaroni or fusilli.

2. Is this recipe suitable for vegans?
You can make it vegan by using plant-based cheese and coconut milk instead of heavy cream.

3. Can I freeze Pumpkin Mac and Cheese?
Yes, you can freeze it for up to 2 months. Just make sure to cool it completely before storing it in a freezer-safe container.