Description
A delightful twist on classic mac and cheese, featuring creamy pumpkin puree and rich cheeses, making it a perfect dish for fall gatherings.
Ingredients
Scale
- 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)
Instructions
- 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 and sauté for about 1 minute.
- Add the pumpkin puree and stir well. Incorporate 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 to a low simmer for about 2 minutes, stirring continuously.
- Remove the sage leaves, bay leaf, and rosemary sprig, and discard them. Add the cheddar cheese and parmesan cheese to the sauce, stirring until they melt and the sauce becomes 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 mixed and evenly coated.
- Serve hot, and garnish with freshly grated parmesan cheese if desired.
Notes
For best results, use freshly grated cheese. Adjust seasoning to your liking, and add more coconut milk or cream for creamier results.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, mac and cheese, comfort food, fall recipe, vegetarian