Description

This comforting Pumpkin Mac and Cheese recipe combines creamy cheeses with the warm flavors of pumpkin spice and pumpkin purée. Using short-cut pasta cooked directly in the pumpkin-infused sauce results in a rich, creamy, and subtly spiced dish that’s perfect for autumn or any cozy meal. Easy to prepare on the stovetop, it’s a delightful twist on classic mac and cheese with a seasonal touch.

Ingredients

Scale

Dry Ingredients

1 ½ teaspoons pumpkin spice blend* (or ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, pinch of allspice or cloves)
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon fine salt, to taste (plus additional for seasoning)
1 pound short-cut pasta (such as pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)

Wet Ingredients

2 tablespoons unsalted butter
1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
5 cups water

Cheeses

4 ounces cream cheese, cubed
8 ounces shredded sharp cheddar cheese
½ cup (2 ounces) finely grated Parmesan cheese, plus more for serving

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Instructions

Melt Butter and Toast Spices: Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice blend, garlic powder, and onion powder. Cook for 2 to 4 minutes, stirring often, until the butter is very fragrant and you see many little brown flecks in the pan.
Add Pumpkin Purée: Stir in the pumpkin purée and let it cook for about a minute while stirring to combine all flavors evenly.
Add Pasta, Water, and Salt: Pour in the pasta, 5 cups of water, and 1 teaspoon of fine salt. Cover the pot and bring it to a boil over high heat.
Simmer Pasta: Once boiling, remove the lid and set a timer for 8 minutes. Cook uncovered, stirring often — more frequently as time goes on — to maintain a steady simmer and prevent sticking or scorching. Adjust heat as necessary.
Melt Cream Cheese: When the timer goes off, do not drain the water. Stir in the cubed cream cheese. Continue simmering for 4 to 5 minutes until the cream cheese has melted and the pasta is al dente. Be careful when tasting, as it will be hot.
Add Cheddar and Parmesan: Reduce the heat to low, then add the shredded sharp cheddar cheese and finely grated Parmesan cheese. Stir until the mixture is melted and creamy.
Season and Serve: Remove the pot from heat. Taste and season with additional salt as needed (typically about ¼ teaspoon). Serve the pasta in bowls, topped with extra grated Parmesan cheese if desired.
Storage: Store any leftovers covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Pumpkin Spice Blend: To make just enough pumpkin spice for this recipe, combine ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of allspice or cloves.
Gluten-Free Option: Use a spiral-shaped gluten-free pasta such as brown rice fusilli (Jovial brand recommended). Stir gently and do not overcook to preserve shape and texture.
Do not drain the pasta water after cooking; it helps create the creamy sauce consistency.
Use pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices that can alter the flavor.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 520mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg