Pumpkin Mac and Cheese
Super cheesy homemade mac and cheese with a secret good-for-you ingredient - pumpkin! Using pumpkin puree in this delicious fall pasta adds extra creaminess and richness to this dish. Plus, this pumpkin mac and cheese is ready in less than 20 minutes!
Servings: 6
Calories: 600kcal
Ingredients
- water to cook pasta
- 16 ounces whole wheat rotini*
- 3 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 1 , 15oz can pumpkin puree (NOT pumpkin pie filling)
- 3 Cups milk (2% or whole dairy milk recommended)
- 4 ounces rosemary gouda cheese, shredded*
- 4 ounces cheddar gruyere cheese, shredded*
- ¼ Cup shredded parmesan cheese
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper + more for serving if desired
- 10-12 Ritz crackers, crushed
Instructions
- Cook the pasta per package instructions.water to cook pasta, 16 ounces whole wheat rotini*
- While the water boils for your pasta, toast the cracker crumb topping. Crush the buttery crackers and toast in a small pan over medium heat for 2-4 minutes, until just aromatic and starting to brown (keep a close eye on them, they can go from nothing to burned pretty fast if you’re not paying attention). Set aside for serving.10-12 Ritz crackers, crushed
- While the pasta cooks, make the roux by melting the butter in a large high-rimmed skillet over medium heat. Once melted, whisk in the flour and mix continuously until a light slurry forms (1-2 minutes).3 Tablespoons salted butter, 3 Tablespoons all-purpose flour
- Add in the pumpkin puree and whisk to combine. Slowly add in the milk, whisk continuously to combine. Once well mixed, allow to simmer for 3-5 minutes to thicken, stirring occasionally.1 , 15oz can pumpkin puree, 3 Cups milk
- Once thickened enough to leave a coating on your stirring spoon, add in the shredded cheeses, pepper, and paprika and stir to incorporate and melt.4 ounces rosemary gouda cheese, shredded*, 4 ounces cheddar gruyere cheese, shredded*, ¼ Cup shredded parmesan cheese, ½ teaspoon paprika, ¼ teaspoon ground black pepper + more for serving if desired
- When the sauce is ready, add the cooked and drained pasta to the sauce and stir to combine.
- Serve and top with toasted cracker crumbs and enjoy!
Notes
Pasta Options for This Recipe: You have several pasta options for this pumpkin mac and cheese recipe, including whole wheat, regular, gluten free, or chickpea and lentil pasta. For shapes, rotini (which I use in this recipe), elbows, small or medium shells, fusilli, penne, or farfalle all work well since they hold onto the creamy sauce nicely.
Cheese Substitution Options: If your store doesn't have the exact cheeses listed, there are many great alternatives for the 8oz of shredded cheese in this recipe. You can use 2oz sharp cheddar, 2oz gruyere, and 4oz rosemary gouda for something similar to my combination, or try 4oz sharp cheddar with 4oz gouda, 4oz sharp cheddar with 4oz gruyere, or go simple with 8oz sharp cheddar for cheddar lovers. If you skip the rosemary gouda, add a tablespoon of dried rosemary since it pairs beautifully with pumpkin.
Storage and Reheating: Well best right after making, store any fully cooled leftover pumpkin mac and cheese in an airtight container (or tightly covered) in the refrigerator for up to 2 days. When ready to enjoy, add a splash of milk when reheating to restore the creamy consistency.
Nutrition
Calories: 600kcal | Carbohydrates: 66g | Protein: 25g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 490mg | Potassium: 388mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11748IU | Vitamin C: 4mg | Calcium: 482mg | Iron: 1mg
