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Pumpkin Mac and Cheese Recipe

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4 from 59 reviews

This Pumpkin Mac and Cheese is a cozy, flavorful twist on the classic comfort food, featuring a creamy pumpkin-infused cheese sauce seasoned with warm pumpkin spice, garlic, and onion powders. Ready in just 30 minutes, this hearty dish offers a perfect balance of savory and seasonal flavors, with tender pasta cooked right in the cheesy pumpkin sauce for a rich and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Sauce and Seasoning

  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons pumpkin spice blend
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
  • 4 ounces cream cheese, cubed
  • 8 ounces shredded sharp cheddar cheese
  • ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

Pasta and Cooking Liquids

  • 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
  • 5 cups water
  • 1 teaspoon fine salt, plus more to taste

Instructions

  1. Melt Butter and Toast Spices: Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice, garlic powder, and onion powder. Cook for 2 to 4 minutes, stirring frequently, until the butter is fragrant and small brown flecks appear in the pan.
  2. Add Pumpkin Puree: Stir in the pumpkin purée and let it cook for about a minute, stirring continuously to combine the flavors.
  3. Add Pasta, Water, and Salt: Pour in the pasta, water, and 1 teaspoon of fine salt. Cover the pot and bring to a boil over high heat. Once boiling, remove the lid and set a timer for 8 minutes.
  4. Simmer Pasta: Cook uncovered at a steady simmer, stirring often to prevent sticking and scorching, especially as time goes on. Adjust heat as needed to maintain the simmer. When the timer goes off, do not drain the water.
  5. Incorporate Cream Cheese: Stir in the cubed cream cheese and continue simmering for 4 to 5 minutes until the cream cheese is fully melted and the pasta is al dente (soft but with a slight bite). Exercise caution when tasting as it will be hot.
  6. Add Cheddar and Parmesan: Reduce heat to low. Add the shredded cheddar and grated Parmesan cheese, stirring until the mixture is melted and creamy in texture.
  7. Season and Serve: Remove the pot from heat and season with salt to taste—typically about ¼ teaspoon or more. Serve the mac and cheese in bowls with extra grated Parmesan on top, if desired.

Notes

  • Use short-cut pasta that holds sauce well, such as pipe regate, macaroni, or fusilli.
  • Do not drain the pasta water when cooking; it helps create a creamy sauce.
  • Adjust seasoning to your preference, especially the salt at the end.
  • Leftovers can be refrigerated up to 5 days or frozen for up to 3 months.
  • Be cautious when tasting as the dish will be very hot during cooking.
  • If the sauce thickens too much upon standing, stir in a splash of milk or water when reheating.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-mac-and-cheese-recipe/