Creamy Pumpkin Mac and Cheese

October 28, 2024

Fall means its pumpkin season! Ideas for creative pumpkin meals seem to grow every year and this recipe is no exception. It’s a savory pumpkin supper that’s a take on a comfort meal classic: Pumpkin Mac and Cheese!

It starts with creamy, pureed pumpkin blended with sharp cheddar and fontina cheese [a classic melting cheese!] to make a delectable sauce, which is then drizzled over perfectly cooked pasta shells. Some ground sage and nutmeg add seasonal flavor while a hint of mustard adds some zesty tang.

The result is the perfect pre trick-or-treating meal for the kids [while sneaking in some fiber and extra nutrients] as well as a delectable, easy-to-make-ahead dinner for any day of the week.

Why we love these ingredients

Gut-friendly Pumpkin is high in fiber and acts as a prebiotic that nourishes beneficial gut bacteria and supports a healthy microbiome. It also contains Vitamin A, lutein, and zeaxanthin—nutrients that protect your vision as you age. Pumpkin also packs a punch when it comes to other immunity-strengthening antioxidants, including vitamin A, vitamin E and iron.

Coconut cream contains a type of fat called medium-chain triglycerides (MCTs), Not only are these types of fatty acids easier to digest than cow’s milk fats, but they also help boost endurance and stamina. In fact, it’s the reason why many athletes consume large amounts of MCFAs.

In addition, coconut cream is a source of Lauric acid, an antioxidant that protects against heart disease. It also acts as a natural antimicrobial that can protect against harmful pathogens and bacteria.

Fontina cheese is an aromatic, gluten-free cheese made in the Italian Alps. It has a long history as a remedy to boost gut health and for treating constipation, diarrhea, bloating, cramps and other digestive issues. Fontina cheese is a source vitamin B12, which helps produce red blood cells as well as support brain health. Its high levels of calcium promote healthy bone density.

Pro tips for Easy Prep

Cook your pasta for 1-2 minutes less than the recommended cook time on the package. The pasta will continue to cook as you blend it with the pumpkin cheese sauce. This also ensures you don’t have gummy, mushy pasta when it is time to eat.

And speaking of pasta…any small pasta will work with this creamy sauce. Cavatappi, medium shells, elbows, and ditalini are just a few of the shapes you can try.

Be sure to reserve some of your pasta cooking water before draining. The starch in the pasta water is the key to a creamy, well-distributed sauce. Add the water a little at a time to your mac & cheese until you get the consistency you want.

Coconut milk or whole milk will yield the richest, creamiest mac and cheese. We don’t suggest using skim or 1% milk for this recipe.

Ready? Let’s do this!

INGREDIENTS

1 lb. pasta shells, elbows or cavatappi
3 Tbsp butter
2 cup canned coconut cream or whole milk
1 15-ounce can pumpkin puree
3 Tbsp all-purpose flower (can sub gluten free flour)
2 cloves garlic, grated
2 tsp mustard
¼ tsp nutmeg
¾ tsp dried sage
8 ounces grated fontina cheese
8 ounces grated sharp cheddar cheese
1/4 cup grated parmesan cheese
2 tsp kosher salt
¾ tsp ground black pepper

INSTRUCTIONS

Cook the pasta: In a large pot over medium-high heat, bring salted water to a boil. Add the pasta Cook, stirring the pasta, until just under al dente, 5 to 6 minutes. Drain the pasta, reserving ½ cup of the pasta water.
Make the sauce: In the same pot over medium heat, melt the butter. when butter is melted, Add the remaining 2 grated garlic cloves and cook until fragrant, about 30 seconds. Whisk in the flour, mustard, nutmeg, dried sage, 1-1/2 teaspoons of salt and ½ teaspoon of pepper. Cook your roux about 3 minutes, until the flour smell disappears and it takes on a very light brown color. Gradually whisk in the milk until smooth. Whisk in the pumpkin puree and cook until very thick, 5 minutes.
Place the heat on low then and gradually add the shredded cheeses, whisking until melted before adding more. Take the pan off the heat. Taste and add more salt and pepper, if desired.
Put it together: Fold in the drained noodles, adding pasta water 1 tablespoon at a time until the sauce coats the noodles. Serve and enjoy!