Description
This comforting and creamy Pumpkin Mac and Cheese combines the warm flavors of pumpkin spice with classic sharp cheddar and Parmesan cheeses, creating a delicious fall-inspired twist on traditional mac and cheese. The pasta is cooked directly in the pumpkin-spiced sauce, making for an easy, one-pot meal that’s perfect for cozy dinners and leftovers.
Ingredients
Scale
Spices and Butter
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pumpkin spice blend* (see notes)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
Main 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
- 1 teaspoon fine salt, to taste
Cheeses
- 4 ounces cream cheese, cubed
- 8 ounces shredded sharp cheddar cheese
- ½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving
Instructions
- Prepare the spiced butter: 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 frequently, until the butter is fragrant and small brown flecks form in the pan.
- Add the pumpkin purée: Stir in the pumpkin purée and cook for about one minute, stirring continuously to combine the flavors.
- Cook the pasta: Pour the short-cut pasta, water, and salt into the pot. Cover and bring to a boil over high heat. Once boiling, remove the lid and set a timer for 8 minutes. Stir often, increasing the stirring frequency as the time progresses to prevent sticking. Adjust heat to maintain a gentle simmer and avoid scorching.
- Incorporate cream cheese: When the timer goes off, do not drain the water. Stir in the cubed cream cheese and continue to simmer for 4 to 5 more minutes until the cream cheese melts and the pasta is al dente. Be cautious when tasting as the mixture will be hot.
- Add remaining cheeses and finish: Reduce the heat to low. Stir in the shredded sharp cheddar and grated Parmesan cheeses until the mixture is fully melted, creamy, and well combined. Remove the pot from heat.
- Season and serve: Taste and season with additional salt as needed (typically around ¼ teaspoon or more). Serve the pumpkin mac and cheese in bowls and garnish with extra grated Parmesan if desired.
- Storage tips: Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months for best quality.
Notes
- Pumpkin spice blend: To make the spice blend for this recipe, mix ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of allspice or cloves.
- Gluten-free option: Use a spiral-shaped gluten-free brown rice pasta such as fusilli. Stir gently during cooking and avoid overcooking to maintain pasta shape.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
