Description
This creamy and comforting Pumpkin Mac and Cheese combines the warmth of fall spices with a cheesy, velvety sauce, making it a perfect seasonal twist on a classic favorite. The recipe uses pumpkin purée and a blend of pumpkin spice, garlic, and onion powders to create a flavorful base cooked right in the pot with tender pasta, sharp cheddar, cream cheese, and Parmesan for a rich and satisfying meal.
Ingredients
Scale
Spices and Seasonings
- 1 ½ teaspoons pumpkin spice blend (¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch of allspice or cloves)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon fine salt, plus extra to taste
Main Ingredients
- 2 tablespoons unsalted butter
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- 1 pound short-cut pasta (pipe rigate, macaroni noodles, casarecce, cavatelli, fusilli)
- 5 cups water
- 4 ounces cream cheese, cubed
- 8 ounces shredded sharp cheddar cheese
- ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving
Instructions
- Melt Butter and Toast Spices: Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice blend, garlic powder, and onion powder. Cook for 2 to 4 minutes, stirring often, until the butter is very fragrant and you see many little brown flecks forming in the pan.
- Add Pumpkin Purée: Stir in the pumpkin purée and let it cook for about a minute while stirring to combine the flavors thoroughly.
- Add Pasta, Water, and Salt; Bring to Boil: Pour in the short-cut pasta, water, and 1 teaspoon of fine salt. Cover the pot and bring the mixture to a boil over high heat.
- Simmer Pasta with Lid Off: Once boiling, remove the lid and set a timer for 8 minutes. Stir often—more frequently as cooking progresses—to prevent sticking. Adjust heat as needed to keep a gentle simmer without scorching.
- Add Cream Cheese and Continue Cooking: When the 8 minutes are up, do not drain the water. Stir in the cubed cream cheese and continue simmering for another 4 to 5 minutes until the cream cheese has melted and the pasta is al dente. Be careful when tasting as it will be hot.
- Add Cheeses and Melt: Reduce heat to low, add the shredded sharp cheddar and grated Parmesan cheese. Stir continuously until the cheeses have melted into a creamy sauce.
- Season and Serve: Remove the pot from the heat and season with additional salt to taste (around ¼ teaspoon or more, if preferred). Serve the mac and cheese in bowls with extra grated Parmesan cheese on top, if desired.
- Storage: Leftovers keep well in a covered container refrigerated for up to 5 days or can be frozen for up to 3 months.
Notes
- To make your own pumpkin spice blend for this recipe, combine ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of allspice or cloves.
- For a gluten-free version, select a spiral-shaped gluten-free brown rice pasta such as fusilli and stir gently during cooking. Avoid overcooking to maintain pasta shape and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 50 mg
