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Pumpkin Mac and Cheese

This pumpkin mac and cheese blends creamy, velvety cheese sauce with roasted pumpkin, creating a comforting dish infused with warm spices. The dish involves boiling pasta, preparing a spiced pumpkin cheese sauce, and optionally baking it until bubbly and golden. It offers a hearty, vibrant, and slightly messy final appearance, perfect for fall evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni or cavatappi
  • 2 cups roasted pumpkin puree or canned pumpkin
  • 2 cups sharp cheddar cheese grated
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 0.5 tsp nutmeg
  • 1 pinch cayenne pepper
  • 0.5 tsp salt
  • freshly ground black pepper
  • 1 tbsp apple cider vinegar optional, for brightness

Equipment

  • Large pot for boiling pasta
  • Heavy-bottomed saucepan for sauce
  • Whisk
  • Measuring cups and spoons
  • Oven-safe baking dish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
  2. In a heavy-bottomed saucepan, melt the butter over medium heat until it sizzles gently and smells nutty, about 1 minute.
  3. Add the pumpkin puree to the butter and stir well, cooking for 3-4 minutes until it becomes fragrant and slightly caramelized, filling the kitchen with warm, sweet aroma.
  4. Pour in the milk and cream, stirring constantly, and simmer gently for 5 minutes until the mixture is smooth and slightly thickened.
  5. Gradually add the grated cheese, whisking continuously until the cheese melts completely and the sauce becomes silky and creamy.
  6. Season the sauce with cinnamon, nutmeg, cayenne, salt, and black pepper, then stir in a splash of apple cider vinegar for brightness, adjusting seasonings to taste.
  7. Combine the cooked pasta with the cheese sauce, stirring well so every piece is coated with the vibrant, cheesy pumpkin mixture.
  8. If you prefer a baked finish, transfer the mixture to an oven-safe dish, sprinkle with extra cheese if desired, and bake at 180°C (350°F) for 15 minutes until bubbling and golden on top.
  9. Once out of the oven or directly from the stove, let it rest for 5 minutes to settle and thicken slightly, then serve hot, perhaps with a sprinkle of herbs or a drizzle of good olive oil for extra flair.

Notes

Feel free to add a handful of toasted pumpkin seeds or a sprinkle of fresh herbs on top for extra texture and flavor.