This creamy pumpkin mac ‘n’ cheese is the perfect comforting dish for fall/autumn and homemade pumpkin puree adds a burst of colour and flavour!
More about Pumpkins
So, it’s pumpkin season and everyone is looking for recipes that include pumpkins. This pumpkin mac ‘n’ cheese is one of my favourites because it is so creamy, cheesy and comforting. You won’t want to stop eating this delicious twist on a traditional classic!
Pumpkins are part of the squash family. They are round, smooth, ribbed and deep yellow/orange in color. The skin, pulp and seeds inside of the pumpkin are all edible. In addition, pumpkins have many health benefits. They are high in fiber, potassium and vitamin C.
How to make Creamy Pumpkin Mac ‘n’ Cheese
This recipe is not too different to regular mac ‘n’ cheese. The only additional ingredients are pumpkin puree and tomato puree. For this recipe I used:
- Pasta
- Unsalted butter, milk and flour to make a roux (a creamy sauce base)
- Pumpkin puree (homemade) LINK
- Tomato puree
- Grana Padano cheese (or parmesan)
- Mozzarella
- Salt and pepper to taste
- Garlic
- Oregano
- Parsley
- Firstly, boil a pot of water, add a pinch of salt and 350g of pasta. Cook it for 10-12 minutes, remove it from heat and drain.
- Meanwhile, grab a large saucepan. Add ¼ cup of unsalted butter and melt on a low heat. Then, add ¼ cup of flour to the saucepan and whisk on a medium heat for 30 seconds. Add 1/2 of the milk and continue to whisk until the mixture is smooth and begins to bubble.
- Add 1 cup of pumpkin puree, 1-2 tbsp of tomato puree, salt to taste, pepper to taste, 1-2 tsp of garlic powder, 1/2 tsp of dried parsley and oregano then stir.
- Then, add 25g of Grana Padano (or parsley) and add 125-200g of chopped mozzarella to the pumpkin sauce. Stir until the cheese melts.
- Add the pre-cooked pasta, stir and leave to cook for a few minutes. Serve as desired!
Alternatives
- For this recipe I use penne pasta but feel free to use any type of pasta e.g. fusilli or macaroni.
- If you want a cheesier pumpkin mac ‘n’ cheese, then add more cheese!
- I used homemade pumpkin puree for this recipe, but you can also use shop bought pumpkin puree.
- For a spicy pumpkin mac ‘n’ cheese add more pepper.
How to Store the Pumpkin Mac ‘n’ Cheese
This pumpkin mac ‘n’ cheese can be refrigerated for up to 2-3 days.
Related Posts
- Chocolate Chip Pumpkin Loaf
- Healthy Pumpkin Puree Recipe
- Vegan Pumpkin Mac n Cheese From Minimalist Baker
Creamy Pumpkin Mac ‘n’ Cheese
Ingredients
- 350 g of pasta
- 1/4 cup of unsalted butter
- 1/4 cup of milk
- 1/4 cup of flour
- 1 cup of pumpkin puree
- 1-2 tbsp tomato puree
- 25 g Grana Padano cheese or parmesan
- 125-200 g Mozzarella
- Salt to taste
- Pepper to taste
- 1/2-1 tsp of Garlic powder
- 1/2 tsp of Oregano
- 1/2 tsp of Parsley
Instructions
- Firstly, boil a pot of water, add a pinch of salt and 350g of pasta. Cook it for 10-12 minutes, remove it from heat and drain.
- Meanwhile, grab a large saucepan. Add ¼ cup of unsalted butter and melt on a low heat. Then, add ¼ cup of flour to the saucepan and whisk on a medium heat for 30 seconds. Add 1/2 of the milk and continue to whisk until the mixture is smooth and begins to bubble.
- Add 1 cup of pumpkin puree,1-2 tbsp of tomato puree, salt to taste, pepper to taste, 1-2 tsp of garlic powder, 1/2 tsp of dried parsley and oregano then stir.
- Add 25g of grana Padano (or parsley) and add 125-200g of chopped mozzarella to the pumpkin sauce. Stir until the cheese melts.
- Add the pre-cooked pasta, stir and leave to cook for a few minutes. Serve as desired!
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