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.
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
Instructions
- 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.
- 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.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg
