About This Recipe
Deliciously cheesy Pumpkin Mac and Cheese is easy to make with tender macaroni noodles tossed in a creamy, rich pumpkin cheese sauce. Perfect for a comforting vegetarian main, or to serve as a festive side dish this fall.
Ingredients
-
12 ounces
Whole wheat or gluten-free macaroni
-
1 tablespoon
Vegetable or olive oil
-
1/4 teaspoon
Nutmeg
-
15 ounces
Canned pure pumpkin puree
-
2 cups
Milk of choice
-
8 ounces
Sharp cheddar cheese, shredded
-
to taste
Kosher salt and pepper
-
1/2 cup
Parmesan cheese, grated
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1/2 teaspoon
Chili flakes
or to taste
Instructions
- Cook the pasta in salted water according to package instructions. Once al-dente, drain and rinse under cold water.
- Preheat the oven to 375°F.
- Heat the oil in a deep pan over medium heat. Add the nutmeg and sauté for 20 seconds, until it starts to release its flavor. Stir in the pumpkin puree and milk. Stir continuously until the sauce is smooth. Once you start to see little bubbles, reduce the heat to low and stir in the cheese.
- Season the sauce to your taste and remove from heat once all the cheese has melted.
- Add the cooked pasta to the sauce and stir well to coat. Sprinkle with the parmesan cheese and chili flakes.
- Bake for 20-25 minutes or until bubbly and golden on top.
💡 Notes & Tips
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through.
- We always like to use more than one type of cheese when making mac and cheese for maximum flavor.
- Don't cover with foil when baking — it's even more delicious when the top gets slightly crispy and golden brown.
- Serve with grilled chicken, roasted turkey breast, or grilled steak for a complete meal.
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