Description
This comforting Pumpkin Mac and Cheese recipe combines creamy cheeses with the warm flavors of pumpkin spice for a delightful fall twist on a classic favorite. The dish features short-cut pasta cooked directly in a spiced pumpkin sauce, resulting in a creamy, perfectly seasoned meal that is both hearty and flavorful. It’s easy to prepare, making it an ideal cozy dish for autumn gatherings or weeknight dinners.
Ingredients
Scale
Spices & Seasonings
- 1 ½ teaspoons pumpkin spice blend*
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon fine salt, to taste (plus more for finishing)
Dairy
- 2 tablespoons unsalted butter
- 4 ounces cream cheese, cubed
- 8 ounces shredded sharp cheddar cheese
- ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving
Other Ingredients
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- 1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
- 5 cups water
Instructions
- Melt Butter and Toast Spices: Melt the unsalted 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 while stirring frequently, until the butter is fragrant and you observe brown flecks forming in the pan.
- Add Pumpkin Purée: Stir in the pumpkin purée and let it cook for about one minute, continuing to stir to combine all flavors well.
- Add Pasta, Water, and Salt: Pour in the short-cut pasta, 5 cups of water, and 1 teaspoon fine salt. Cover the pot and bring it to a boil over high heat.
- Simmer Pasta: Once boiling, remove the lid and set a timer for 8 minutes. Cook, stirring often (increasing frequency as time goes on), ensuring to reduce the heat as needed to maintain a steady simmer and avoid burning.
- Incorporate Cream Cheese: When the 8 minutes are up and pasta is almost al dente, 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 pasta is tender but firm to the bite.
- Add Cheddar and Parmesan: Reduce the heat to low. Add shredded cheddar and grated Parmesan cheeses. Stir gently until the cheese mixture is melted and silky smooth. Remove the pot from heat to prevent overcooking.
- Season and Serve: Taste and season with additional salt, usually about ¼ teaspoon or more to suit preference. Serve the mac and cheese in bowls with extra grated Parmesan cheese on top if desired. Leftovers keep well refrigerated for up to 5 days or can be frozen for up to 3 months.
Notes
- *Pumpkin Spice Blend: To make just enough pumpkin spice for this recipe, mix ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of allspice or cloves.
- Gluten-Free Option: Use a spiral-shaped gluten-free brown rice pasta like fusilli for best results. Stir gently during cooking, and avoid overcooking to retain pasta shape.
- Leftovers: Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
