Description
This Pumpkin Mac and Cheese combines creamy pumpkin puree with sharp cheddar and parmesan cheeses for a comforting twist on a classic favorite. Infused with aromatic herbs and warming spices, this pasta dish delivers cozy autumn flavors in every bite.
Ingredients
Scale
Pasta
- 6 oz Mezzi rigatoni or your preferred pasta (about 3-4 cups)
Sauce
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream
- ¾ cup Shredded sharp cheddar cheese
- ¼ cup Shredded parmesan cheese
- 2 tbsp Unsalted butter
- 2 Cloves garlic, grated or minced
- 2 tbsp Shallot, finely chopped
- 1 sprig Fresh rosemary
- 2 Sage leaves
- 1 Bay leaf
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
Garnish
- Freshly grated parmesan cheese for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to package instructions until al dente. Reserve about 1/3 cup of the cooking water before draining the pasta.
- Prepare the pumpkin cheese sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely chopped shallot, bay leaf, fresh rosemary sprig, and sage leaves. Let the herbs simmer and infuse their flavor into the butter, stirring occasionally and ensuring the mixture does not burn. Once fragrant, add the minced garlic and sauté for about 1 minute.
- Add pumpkin and spices: Stir in the pumpkin puree, then gradually add the unsweetened coconut milk (or heavy cream) along with dried thyme, smoked paprika, ground cinnamon, nutmeg, salt, and black pepper. Stir continuously until the mixture is smooth and heated through. Lower the heat and allow it to gently simmer for about 2 minutes, stirring often to prevent sticking or burning.
- Finish the sauce: Remove and discard the sage leaves, bay leaf, and rosemary sprig from the sauce. Add shredded sharp cheddar and parmesan cheeses, stirring until fully melted and the sauce is smooth and creamy.
- Combine pasta and sauce: Add the cooked pasta along with the reserved pasta water to the sauce. Gently fold the pasta into the sauce, ensuring all noodles are evenly coated and the sauce has a luscious consistency.
- Serve and garnish: Plate the pasta and top with freshly grated parmesan cheese as desired. Serve immediately for the best flavor and texture.
Notes
- For a richer sauce, use heavy cream instead of unsweetened coconut milk.
- If you prefer a stronger herb flavor, increase the amount of rosemary or sage slightly.
- Reserve pasta water carefully; it helps loosen the sauce and improves texture.
- This recipe serves 3 but can be easily doubled for more servings.
- Use freshly grated cheeses for the best melting quality and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
