Name: Pumpkin Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 oz mezzi rigatoni (or preferred pasta, about 3–4 cups); 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; Freshly grated parmesan cheese, for garnish

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Short Description

Creamy, cheesy pasta with a cozy fall twist—this pumpkin mac and cheese combines sharp cheddar, parmesan, and velvety pumpkin puree with aromatic herbs and spices for a comforting, flavorful dish.

Why You’ll Love This Recipe

Pumpkin mac and cheese is the perfect blend of indulgence and seasonal flavor. The pumpkin adds creaminess and natural sweetness, while fresh herbs like rosemary and sage infuse the sauce with depth. It’s a quick, hearty meal that’s both unique and comforting, making it a standout choice for weeknight dinners or festive gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 oz mezzi rigatoni (or preferred pasta, about 3–4 cups)
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
Freshly grated parmesan cheese, for garnish

Directions

Cook the Pasta

In a large pot of salted boiling water, cook the pasta until al dente, according to package instructions.
Reserve about ⅓ cup of pasta water before draining.

Prepare the Pumpkin Cheese Sauce

In a medium saucepan, melt butter over medium heat. Add shallot, rosemary, sage, and bay leaf. Let the herbs simmer in the butter until fragrant.
Add garlic and sauté for about 1 minute, stirring continuously. Lower heat if the butter begins to brown too quickly.
Stir in pumpkin puree, then add coconut milk or heavy cream. Mix in thyme, smoked paprika, cinnamon, nutmeg, salt, and black pepper. Cook while stirring until smooth and heated through. Simmer gently for 2 minutes.
Remove and discard the rosemary, sage, and bay leaf.
Add cheddar and parmesan, stirring until melted into a smooth sauce.

Combine Pasta and Sauce

Add drained pasta and reserved pasta water into the sauce. Fold gently until pasta is evenly coated.
Serve hot, garnished with freshly grated parmesan cheese if desired.

Servings and Timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Use gruyere or gouda instead of cheddar for a more complex cheesy flavor.
Add crispy bacon or pancetta for a smoky twist.
Mix in sautéed mushrooms or spinach for extra vegetables.
Use oat milk, almond milk, or cashew cream for a dairy-free option.
Sprinkle with toasted breadcrumbs for a crunchy topping.
Stir in a pinch of cayenne or red pepper flakes for gentle heat.
Try butternut squash puree instead of pumpkin for a slightly different flavor.
Bake the pasta with extra cheese on top for a bubbly, golden crust.
Add caramelized onions for an extra depth of sweetness.
Make it gluten-free by using gluten-free pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Microwave in short intervals, stirring in between, until heated through.
Not recommended for freezing, as the sauce may separate.

FAQs

What does pumpkin add to mac and cheese?

Pumpkin adds creaminess, subtle sweetness, and extra nutrients without overpowering the cheese flavor.

Can I make this ahead of time?

Yes, prepare the sauce and pasta separately, then combine before serving. Reheat gently with extra cream or milk.

Can I use canned pumpkin pie filling?

No, use only pure pumpkin puree. Pie filling contains sugar and spices that would alter the dish.

Can I make it spicier?

Yes, add cayenne pepper, chili flakes, or hot sauce to taste.

What pasta works best?

Short pasta like rigatoni, penne, or shells works well because it holds the creamy sauce.

Can I use only cheddar?

Yes, but adding parmesan enhances the sharpness and depth of the sauce.

Is coconut milk noticeable?

It adds creaminess with only a subtle flavor. If you prefer, use heavy cream for a richer, more traditional taste.

Can I make it vegan?

Yes, use vegan butter, plant-based cheese, and non-dairy milk like oat or cashew milk.

How do I prevent the sauce from becoming grainy?

Stir the cheese in off the heat or on very low heat to avoid curdling.

Can I bake this dish?

Yes, transfer the mac and cheese to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15–20 minutes.

Conclusion

Pumpkin mac and cheese is a creamy, flavorful twist on a classic comfort food. With herbs, spices, and rich cheese blending perfectly with smooth pumpkin puree, it’s a cozy, seasonal dish that’s simple to make and endlessly customizable.

Maggie

Pumpkin Mac and Cheese

Short Description

Why You’ll Love This Recipe

Ingredients