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Pumpkin Mac and Cheese

This creamy Pumpkin Mac and Cheese combines the rich flavors of pumpkin and cheese, creating a comforting dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 6 oz Mezzi rigatoni (or your preferred pasta) Choose a pasta that holds the sauce well!
Sauce
  • ½ cup Pumpkin puree Adds creaminess and a lovely earthy flavor.
  • ¾ cup Unsweetened coconut milk or heavy cream For a luscious, creamy texture.
  • ¾ cup Shredded sharp cheddar cheese Gives it that classic, cheesy goodness.
  • ¼ cup Shredded parmesan cheese Enhances the flavor profile.
  • 2 tbsp Unsalted butter Adds richness to the sauce.
  • 2 Cloves garlic (grated or minced) Aromatic bliss that elevates the flavor.
  • 2 tbsp Shallot (finely chopped) Sweet and delicate flavor.
  • 1 sprig Fresh rosemary Earthy and aromatic.
  • 2 leaves Sage Adds a warm, comforting essence.
  • 1 leaf Bay leaf Adds depth of flavor.
  • ½ tsp Dried thyme Brings a warm, earthy flavor.
  • ½ tsp Smoked paprika Creates a lovely contrast with the sweetness of pumpkin.
  • ¼ tsp Ground cinnamon Adds warmth and a classic autumnal flavor.
  • ⅛ tsp Ground nutmeg Deepens the cozy vibe.
  • ¼ tsp Ground black pepper A little kick for balance.
  • ½ tsp Salt Enhances all the flavors.
Garnish
  • to taste Freshly grated parmesan cheese For topping.

Method
 

Cooking the Pasta
  1. 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
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the shallot, bay leaf, rosemary, and sage, and let simmer until fragrant.
  3. Add the garlic and sauté for about 1 minute.
  4. Stir in the pumpkin puree, then add the coconut milk and spices. Stir until warm and well combined.
Combining Ingredients
  1. Remove the bay leaf, sage leaves, and rosemary sprig.
  2. Add the cheddar and parmesan cheese, stirring until melted.
  3. Fold in the cooked pasta and reserved pasta water until well incorporated.
Serving
  1. Scoop into bowls and garnish with freshly grated parmesan cheese.

Notes

Keep an eye on the heat and don't skip the pasta water to adjust the sauce consistency if needed. Feel free to taste as you go.