Pumpkin Mac and Cheese
A delightful twist on classic mac and cheese that combines creamy cheese with the rich flavor of pumpkin and spices.
Ingredients
Pasta and Base Ingredients
- 1 pound short-cut pasta (pipe regate, macaroni, casarecce, cavatelli, or fusilli) Tender pasta that holds the sauce beautifully.
- 5 cups water The base for cooking the pasta.
- 1 teaspoon fine salt Bringing out the flavors in the dish.
Cheese Ingredients
- 4 ounces cream cheese, cubed Adding a luscious, creamy texture.
- 8 ounces shredded sharp cheddar cheese A rich, tangy kick.
- ½ cup finely grated Parmesan cheese, plus more for serving A nutty finish that enhances every bite.
Spices
- 2 tablespoons unsalted butter Adding a rich, golden flavor.
- 1 ½ teaspoons pumpkin spice blend A warm, aromatic mix that evokes memories of fall.
- 1 ½ teaspoons garlic powder For an extra layer of savory depth.
- 1 ½ teaspoons onion powder Enhancing the overall flavor profile.
- 1 can (15 ounces) pumpkin purée Smooth and creamy, packed with nutrients.
Instructions
Preparation
- In a large pot or Dutch oven, melt the unsalted butter over medium heat until golden.
- Sprinkle in the pumpkin spice, garlic powder, and onion powder. Stir frequently for 2 to 4 minutes until fragrant.
- Stir the pumpkin purée into the mixture and heat for 1 minute.
Cooking
- Add the short-cut pasta, water, and salt. Cover and bring to a boil.
- Remove the lid and set a timer for 8 minutes, stirring frequently while the pasta simmers.
- When the timer beeps, do not drain the water. Stir in the cream cheese until smooth, about 4 to 5 minutes.
- Lower the heat and add the sharp cheddar and Parmesan cheeses, stirring until melted.
- Taste and season with salt as needed. Serve topped with extra grated Parmesan.
Notes
For a healthier version, use whole wheat pasta or Greek yogurt instead of cream cheese. Don’t forget to test pasta for al dente and avoid overcooking it.