Pumpkin Mac and Cheese
A delightful twist on the classic comfort food that combines rich, creamy mac and cheese with the warm, spiced flavor of pumpkin, perfect for the whole family.
Ingredients
Pasta and Base
- 1 pound short-cut pasta (pipe regate, macaroni, casarecce, cavatelli, or fusilli) These shapes are perfect for soaking up the sauce.
- 5 cups water Essential for cooking the pasta.
- 1 teaspoon fine salt To season the water.
- 2 tablespoons unsalted butter Adds richness to the base.
Spices
- 1 ½ teaspoons pumpkin spice blend For that warm fall flavor.
- 1 ½ teaspoons garlic powder To enhance the savory flavor.
- 1 ½ teaspoons onion powder Enhances depth of flavor.
Main Ingredients
- 1 can pumpkin purée (15 ounces) The star ingredient for flavor and nutrients.
- 4 ounces cream cheese, cubed Adds creaminess.
- 8 ounces shredded sharp cheddar cheese Provides robust cheesy flavor.
- ½ cup finely grated Parmesan cheese (2 ounces), plus more for serving Final touch of umami richness.
Instructions
Preparation
- In a large pot or Dutch oven, melt the unsalted butter over medium heat until foamy and golden.
- Sprinkle in the pumpkin spice, garlic powder, and onion powder. Stir frequently for 2 to 4 minutes until fragrant.
- Stir in the pumpkin purée and heat for a minute.
Cooking
- Add the short-cut pasta, water, and salt. Cover and bring to a boil; cook for 8 minutes.
- Stir occasionally while simmering, testing for al dente texture.
- When done, do not drain the water. Stir in the cream cheese until smooth.
- Lower heat and add sharp cheddar and Parmesan, stirring until melted.
- Taste and adjust seasoning with more salt if needed, and serve topped with extra grated Parmesan.
Notes
For added texture, consider topping your dish with crispy breadcrumbs before baking until golden. You can also incorporate cooked vegetables or experiment with different cheeses.