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| Creamy Pumpkin Mac and Cheese - Comforting Fall Pasta |
Creamy Pumpkin Mac and Cheese - Comforting Fall Pasta
Enjoy a cozy, flavorful twist on a classic: this pumpkin mac and cheese blends smooth pumpkin puree with sharp cheddar and Parmesan for a rich, creamy sauce that clings to tender pasta. It’s an approachable vegetarian main or a seasonal side that works beautifully for weeknights and holiday tables alike.
Ingredients
- 12 oz whole wheat or gluten-free macaroni (or your favorite short pasta)
- 1 tbsp vegetable oil or olive oil
- 1/4 tsp ground nutmeg
- 15 oz canned pumpkin puree (NOT pumpkin pie filling) — you may use homemade puree if you prefer
- 2 cups milk (whole milk for a richer sauce; unsweetened almond milk for lighter)
- 8 oz sharp cheddar cheese, shredded (freshly grated melts best)
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/2 tsp chili flakes (optional, to finish)
Servings: 4 Prep time: 15 minutes Cook time:20–30 minutes Total time: 45 minutes
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Step-by-step method
1.Cook the pasta in salted water according to package instructions. Once the pasta is cooked to al-dente, drain and rinse under cold water.
2.Preheat the oven to 375ºF.
3.Heat the oil in a deep pan over medium heat. Add the nutmeg and sauté for 20 seconds, until it starts to release its flavor.
4.Stir in the pumpkin puree and milk. Stir continuously until the sauce is smooth. Once you start to see little bubbles, reduce the heat to a low and stir in the cheese.
5.Season the sauce to your taste and remove from heat once all the cheese has melted.
6.Add the cooked pasta to the sauce and stir well to coat.
7.Sprinkle with the parmesan cheese and chili flakes.
8.Bake for 20–25 minutes or until bubbly and golden on top.
Expert tips for best results
- Under-cook the pasta slightly. Because the casserole bakes briefly, aim for al dente to prevent mushy noodles.
- Grate fresh cheese. Block-grated cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
- Adjust milk for thickness. Use whole milk for a luscious sauce, or reduce the milk a little for a thicker texture.
- Flavor boosters: A teaspoon of Dijon mustard or a pinch of smoked paprika deepens the savory profile without masking the pumpkin.
- Keep warm for serving: If serving for a crowd, transfer to a slow cooker on low to maintain temperature without drying out.
Nutrition snapshot (approximate)
One serving of this pumpkin mac and cheese is hearty: expect a satisfying balance of carbohydrates and protein with a moderate fat content perfect for a filling main or generous side
Everything you need to know about using pumpkin in this dish
Q: Can I use pumpkin pie filling?
No. Use plain pumpkin puree (canned or homemade). Pumpkin pie filling contains added sugar and spices that will alter the flavor and sweetness.
Q: What kind of pumpkin is best?
Canned pure pumpkin puree is convenient and consistent. If using fresh pumpkin, roast and puree sugar-pie variety pumpkins (or similar) until smooth.
Q: Can I make this dairy-free?
Yes use a dairy-free cheese alternative that melts well and swap milk for unsweetened plant milk. Texture and flavor will differ slightly.
Q: Will the pumpkin flavor be overpowering?
No the cheese and seasoning balance the pumpkin so it enhances creaminess and adds subtle sweetness without dominating the dish.
Q: How do I prevent the pasta from getting mushy?
Cook the pasta to al dente and avoid overbaking; if you bake, check early and remove when the top is bubbly and lightly golden.
Q: Can I prep this ahead?
Yes assemble and refrigerate before baking; add a few extra minutes to the bake time if baking straight from the fridge.
