Description
This creamy Pumpkin Mac and Cheese Recipe is loaded with cheese and real pumpkin. It’s the perfect side dish for all your favorite fall meals!
Ingredients
Units
Scale
- 1 cup pumpkin puree
- 2 cups whole milk, plus more if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 tablespoon dijon mustard
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more for serving
- 8 oz sharp cheddar cheese, shredded
- 2 oz gouda cheese, shredded
- 16 oz cavatappi pasta
- fresh sage and thyme, for serving
Instructions
- Make the pasta: Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water. Drain and set aside.
- Add the whole milk and pumpkin puree to a blender and blend on high for 30 seconds to 1 minute until you have completely smooth and creamy puree.
- Transfer the pureed pumpkin mixture to a large pot over medium-low heat. Let the mixture come to a simmer for 2-3 minutes until heated through being sure not to boil it. Once the sauce has simmered, add the mustard, garlic powder, onion powder, paprika, salt, and pepper. Whisk until well combined. Then, fold in the shredded cheese. Stir until everything is well combined and the cheese is melted.
- Lastly, lower the heat to low and add the pasta. Stir until it’s well combined and everything is heated through. Add some of the reserved pasta water to the Mac and cheese to help create the perfect smooth and creamy consistency.
- Top with chopped fresh thyme and sage and a bit of extra black pepper before serving.