Pumpkin Mac and Cheese

Table of Contents

Ah, Pumpkin Mac and Cheese! This comforting dish found its way into my heart on a crisp October evening, with leaves swirling around outside and the delightfully cozy aroma of spices swirling in my kitchen. I remember the first time I whipped up this delightful concoction. I had a can of pumpkin purée lying around after a pie baking frenzy, and I thought, “Why not transform this into something rich and creamy?” As the pasta danced in the pot, the warmth of melting cheese mingled with the essence of fresh rosemary and sage, creating a harmonious medley of scents that enveloped my kitchen like a cozy blanket. The first bite was nothing short of magical — creamy, earthy, with a hint of sweet pumpkin and zest from the spices, it was love at first taste. I knew from that moment that this was not just a dish; it was a hug in a bowl, perfect for sharing with family and friends. And I promise, once you give this recipe a try, you’ll feel that same warmth and joy.

Why You’ll Love This Recipe

• Easy Peasy: It comes together in under 30 minutes — perfect for busy weeknights!
• Ultimate Comfort: It’s rich, creamy, and full of cozy, fall flavors that will warm your heart.
• Healthy Twist: Pumpkin adds a boost of nutrients, while still being indulgent!
• Crowd-Pleasing: This unique twist on classic macaroni and cheese is sure to impress friends and family.
• Versatile: Customize it with your favorite cheeses or spices for a personal touch.

Ingredients

• 6 oz Mezzi rigatoni (or your preferred pasta): About 3-4 cups. Choose a pasta that holds the sauce well!
• ½ cup Pumpkin puree: Adds creaminess and a lovely earthy flavor, while being packed with vitamins.
• ¾ cup Unsweetened coconut milk or heavy cream: For that luscious, creamy texture. Coconut milk brings a hint of sweetness!
• ¾ cup Shredded sharp cheddar cheese: This gives it that classic, cheesy goodness we all love.
• ¼ cup Shredded parmesan cheese: A sprinkle of nuttiness to enhance the flavor profile.
• 2 tbsp Unsalted butter: Adds richness to the sauce — who can resist butter?
• 2 Cloves garlic (grated or minced): Aromatic bliss that elevates the flavor.
• 2 tbsp Shallot (finely chopped): Sweet and delicate — complements the garlic beautifully.
• 1 sprig Fresh rosemary: Earthy and aromatic, the star of the herb show!
• 2 Sage leaves: Adds a warm, comforting essence that’s perfect for fall.
• 1 Bay leaf: A simple addition for depth of flavor.
• ½ tsp Dried thyme: Brings a warm, earthy flavor.
• ½ tsp Smoked paprika: For a hint of smokiness that creates a lovely contrast with the sweetness of pumpkin.
• ¼ tsp Ground cinnamon: Adds warmth and a classic autumnal flavor.
• ⅛ tsp Ground nutmeg: Just a pinch to deepen the cozy vibe!
• ¼ tsp Ground black pepper: A little kick for balance.
• ½ tsp Salt: Enhances all the flavors.
• Freshly grated parmesan cheese (for garnish): Because no mac and cheese is complete without a sprinkle of extra cheese!

Full recipe card is below.

How to Make It

Cook the pasta

In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. The delightful aroma of boiling pasta fills the kitchen! Don’t forget to reserve about 1/3 cup of the cooked pasta water for later – it’s liquid gold!

Prepare the pumpkin cheese sauce

In a medium saucepan, melt the butter over medium heat. As it melts, the comforting scent of butter fills the air! Add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer in the butter until fragrant — trust me, your kitchen is about to smell heavenly.

Now, toss in the garlic and sauté for about 1 minute, stirring gently. Just don’t let it burn! If the butter is browning too quickly, lower that heat.

Add the pumpkin puree

Give it a good stir and watch as it turns lovely and creamy! Then, pour in the coconut milk and all those delightful spices (thyme, paprika, cinnamon, nutmeg, salt, and pepper). Stir continuously until the mixture is nice and warm, well combined, and smooth. Let it come to a low simmer for about 2 minutes, stirring all the while.

Remove the herbs

Now, gently remove the bay leaf, sage leaves, and rosemary sprig and say goodbye! They’ve done their part in infusing the sauce. Add the cheddar and parmesan cheese, stirring until the cheeses have melted into a glorious, smooth sauce.

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’s well incorporated and beautifully coated.

Serve and garnish

Scoop it into bowls and, if you like, add a generous sprinkle of freshly grated parmesan cheese for that final touch of indulgence.

Pro Tips for Success

• Keep an eye on the heat: If the butter is browning too quickly, turn down the heat to avoid burnt herbs.
• Don’t skip the pasta water: It helps to adjust the sauce consistency if needed.
• Feel free to taste as you go: Adjust spices and salt to make it your own!
• Add a pinch more cheese for extra creaminess: You can never have too much cheesy goodness!

Flavor Variations

• Cheese Swap: Experiment with different cheeses! Gouda adds a delightful smokiness, or try fontina for creaminess.
• Veggie Boost: Add sautéed spinach or roasted butternut squash to amp up the veggies!
• Spice it Up: For some heat, sprinkle in some red pepper flakes.

Serving Suggestions

This creamy Pumpkin Mac and Cheese pairs beautifully with a simple side salad drizzled with a zesty vinaigrette or some crusty bread for dipping. A crisp Pinot Grigio or a sparkling apple cider makes the perfect drink accompaniment! For plating, consider serving it in a gorgeous bowl, topped with fresh herbs for a pop of color.

Make-Ahead & Storage

You can prepare the pumpkin sauce ahead of time and store it in an airtight container in the fridge for up to three days. Assemble the mac after you’ve cooked the pasta! It’s best enjoyed fresh, but leftovers can certainly be savored.

Leftovers

Turn any leftover Pumpkin Mac and Cheese into a savory bake! Just layer it with breadcrumbs, sprinkle with cheese, and pop it in the oven until bubbly and golden.

Freezing

Yes, you can freeze it! Just ensure it’s cooled completely before transferring it into an airtight container or freezer bag. It should last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight, then reheat.

Reheating

To reheat, pop it in a skillet over medium heat, adding a splash of coconut milk or water to bring it back to its creamy state. Give it a stir until warmed through, letting all that cheesy goodness flow again.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook it down until soft and purée it until creamy.

What if I don’t have coconut milk?
You can substitute regular milk or heavy cream, though the flavor will be a bit different.

How can I make it vegan?
Use a vegan cheese and coconut milk, and substitute with a non-dairy butter!

Can I add protein to this dish?
Of course! You could add cooked diced chicken, turkey, or even crispy bacon for a twist.

Final Thoughts

Thank you for joining me on this cozy journey! I truly hope this Pumpkin Mac and Cheese brings warmth, comfort, and smiles to you and your loved ones. So, grab your apron, embrace the delightful aromas wafting through your kitchen, and enjoy every gooey bite. Remember, cooking is all about creating love and joy, so have fun with it! Until next time, stay cozy and keep vibing in the kitchen. Happy cooking!