Pumpkin Mac and Cheese

This pumpkin mac and cheese has become my fall dinner MVP. I stumbled on the idea a few years back when I had leftover pumpkin puree from making muffins and thought, 'why not?' The pumpkin adds this velvety richness that makes the sauce so creamy without tons of heavy cream. Plus, those warm spices give it a cozy depth that regular mac and cheese just doesn't have. It's like comfort food got a seasonal makeover.

Last Thanksgiving, I brought this as a side dish instead of the traditional green bean casserole. My brother-in-law, who claims to hate 'trendy food,' had three helpings and then asked for the recipe. That's when I knew I had a winner on my hands.

Key Ingredients

• Mezzi rigatoni: These shorter, wider tubes catch the sauce beautifully. Any short pasta works well though - I've made it with shells and bowties with great results.
• Pumpkin puree: Make sure you're using pure pumpkin, not pumpkin pie filling. The canned stuff is consistently good, but if you're feeling ambitious, homemade roasted pumpkin puree adds amazing depth.
• Sharp cheddar: The sharpness stands up to the pumpkin flavor. Mild cheddar gets lost, so go bold here. Freshly grated melts much better than pre-shredded.
• Fresh herbs: That combo of rosemary and sage infusing into the butter creates an incredible aromatic base. Don't skip this step - it makes all the difference.
• Coconut milk: Sounds weird, I know, but the subtle sweetness works perfectly with the pumpkin. You absolutely cannot taste the coconut in the final dish, just creamy goodness.

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Pasta Magic

Salt that water:

The pasta water should taste like the sea - this is your only chance to season the pasta itself. That reserved pasta water is liquid gold for adjusting the sauce consistency later.

Perfect your pasta:

Cook the pasta just to al dente - it will continue cooking slightly when mixed with the hot sauce. Nobody wants mushy mac and cheese.

Infuse those flavors:

That step of simmering the herbs in butter is crucial - it infuses the fat with flavor that permeates the entire dish. Take your time here and let the aromatics do their thing.

Mind your heat:

Keep the sauce at a gentle simmer, never a boil, once you add the pumpkin. Too much heat can cause the sauce to separate or the pumpkin to scorch.

Master the melt:

Take the pan off the heat before adding the cheese and stir constantly as it melts. This prevents the cheese from getting grainy or stringy.

Final consistency check:

The sauce will thicken as it cools, so it should seem slightly thinner than you want the final dish to be. That reserved pasta water is perfect for adjusting if it gets too thick.

I started making this recipe when my daughter went through a phase where she'd only eat orange foods (kids are weird, right?). It was my sneaky way of getting something nutritious into her rotation beyond Goldfish crackers. She's long past that phase, but this mac and cheese has stayed in our regular meal lineup. My husband now requests it specifically on chilly fall evenings, usually with a side of roasted Brussels sprouts.

Serving Ideas

Serve this alongside a simple arugula salad dressed with lemon and olive oil for a perfect light-dark contrast. For a heartier meal, top with crispy bacon bits or roasted brussels sprouts. If serving as a side dish, it pairs beautifully with roasted chicken or grilled sausages.

Tasty Twists

Add a handful of baby spinach at the end, letting it wilt into the hot pasta for added color and nutrition. Stir in some crumbled goat cheese along with the cheddar for tangy pockets of creaminess. For a crunchy topping, mix panko breadcrumbs with melted butter and a pinch of the same spices, then broil for 2 minutes before serving.

Storage Smarts

This mac and cheese keeps beautifully in the fridge for up to 4 days. When reheating, add a splash of milk to revive the creaminess. For meal prep, you can make the sauce ahead and refrigerate it separately from the pasta, then combine and heat when ready to serve.

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I've made this pumpkin mac and cheese for cozy family dinners, Friendsgiving potlucks, and even as a side dish for holiday meals. There's something about the combination of creamy pumpkin, sharp cheese, and aromatic herbs that makes people go quiet for a moment when they take their first bite. It's familiar enough to be comforting but interesting enough to be memorable—exactly what I want in a signature dish.

Frequently Asked Questions

→ Can I use regular milk instead?

Yes, whole milk or half-and-half work well in place of coconut milk.

→ Can I use canned pumpkin pie filling?

No, use pure pumpkin puree without added spices or sugar.

→ What pasta shapes work best?

Any medium shape that holds sauce well - rigatoni, shells, or cavatappi are excellent choices.

→ Can I make this ahead?

Best served fresh, but can be gently reheated with a splash of milk.

→ How can I make this gluten-free?

Simply substitute your favorite gluten-free pasta.