Pumpkin Mac and Cheese Recipe
Pumpkin Mac and Cheese is a creamy and comforting one-pot meal featuring tender pasta enveloped in a rich pumpkin-infused cheese sauce. Enhanced with fragrant herbs and warm spices like smoked paprika, cinnamon, and nutmeg, this American-inspired dish balances wholesome pumpkin puree with melty sharp cheddar and parmesan cheeses. Perfect as a side dish or a vegetarian main, it combines savory, subtly spiced flavors with a luscious texture, offering a delightful twist on classic mac and cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 6 oz Mezzi rigatoni or your preferred pasta (about 3–4 cups)
Pumpkin Cheese Sauce
- 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
Garnish
- Freshly grated parmesan cheese
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the mezzi rigatoni according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1/3 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the herb-infused butter: In a medium saucepan over medium heat, melt the unsalted butter. Add the chopped shallot, bay leaf, rosemary sprig, and sage leaves. Allow the herbs and shallot to simmer gently in the butter until fragrant, approximately 2-3 minutes. Stir frequently and reduce heat as needed to prevent burning.
- Add garlic and pumpkin puree: Add the grated garlic to the herb butter and sauté for about 1 minute until aromatic. Then stir in the pumpkin puree and mix well to combine.
- Incorporate liquids and spices: Pour in the coconut milk (or heavy cream) and add dried thyme, smoked paprika, ground cinnamon, ground nutmeg, salt, and black pepper. Stir continuously and bring the mixture to a low simmer, ensuring it does not boil rapidly. Let it cook gently for about 2 minutes to meld the flavors and smooth the sauce.
- Remove herbs and add cheeses: Discard the bay leaf, rosemary sprig, and sage leaves from the sauce. Add the shredded sharp cheddar and parmesan cheese to the saucepan, stirring continuously until the cheeses are fully melted and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Add the drained pasta along with the reserved pasta water into the cheese sauce. Gently fold together until the pasta is evenly coated and the sauce clings luxuriously.
- Serve and garnish: Spoon the pumpkin mac and cheese onto plates or into bowls and garnish with freshly grated parmesan cheese if desired. Serve warm immediately for the best texture and flavor.
Notes
- For a richer sauce, use heavy cream instead of coconut milk.
- You can substitute mezzi rigatoni with elbow macaroni or penne based on preference.
- Be careful not to let the herb butter burn during sauté to avoid bitterness.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- This recipe serves well as a vegetarian main or a side dish.
Keywords: Pumpkin Mac and Cheese, Pumpkin pasta, Vegetarian mac and cheese, Comfort food, Fall recipes, One pot meal, Creamy pumpkin sauce
Find it online: https://epicrecipebox.com/pumpkin-mac-and-cheese-recipe/