creamy pumpkin mac n’ cheese
I remember in a fargone era (read: a year ago), I whipped up a lighter version of pumpkin mac. I enjoyed the plates I divvied up: they performed their due diligence. This time, I sort of said to hell with that. Glad I did. This is pretty awesome, folks.
I wrote an entire note in my phone dedicated to autumn recipes I want to try, and to my white girl shame, about 95% of them involve pumpkin. You know what, though? I’m not about to criticize anyone, let alone myself, for any stereotypical seasonal pleasures one might indulge in. Pumpkin is delicious, warming, versatile, and not to mention chock full of vitamin A and nutrients to get your body primed for chilly winters, if those exist in your ecosystem.
As preluded above, I did write up the Lightened Up Pumpkin Mac n’ Cheese, and for anyone looking for a less intense version of the autumn staple, that’s your guy/gal. Nevermind the SLR shitshow my photography was. I hope to the pumpkin king I improved in that area.
I Brought the Sauce
30 minutes and two pieces of kitchenware in which to cook. I love how fast this version of mac proved to be, and a few extra indulgences render it even more special than a simple butter-and-cheese sauce.
…A hint of fresh rosemary, first. I plucked some from my balcony plant. Now he doesn’t have much left. Eek.
…Nutmeg and cinnamon. Subtle amounts to accentuate the pumpkin, since gourd purees aren’t rich with flavor on their own.
…Garlic. So this can also be considered something of an alfredo-type sauce.
Once these components are chopped, diced, and sitting pretty on your counter, start the parade.
First, boil some pasta. I used the corkscrew cut, but you can use macaroni for an ultra traditional, politically correct riff, or perhaps orecchiette if you can pronounce it correctly.
At the same time or after, start the sauce. Melt the butter with the garlic and rosemary until very fragrant and the butter begins to brown. Quickly whisk in some flour. This is a “roux,” a paste that results in the thick sauce.
Slowly stream in some whole milk, or oat milk if you want less dairy. Whisk constantly. Turn up the heat, bring the roux to a gentle boil, and cook while stirring often until quick creamy. This took about 5 minutes.
Last Touches
Now, to add in what makes pumpkin mac n’ cheese, pumpkin mac n’ cheese.
The pumpkin, mac, and cheese.
Once the sauce is gooey, stir in the pumpkin puree, nutmeg, cinnamon and some gouda and parmesan cheeses. Take a lick off the spoon to taste for salt and pepper. If you’re serving this to other people, please wash the spoon. Nasty.
When the pasta finishes boiling in its salted hot tub, if it hasn’t already, drain out the water and pour the noodles into the sauce. Fold thoroughly together. I chose fresh herbs – rosemary and oregano, namely – for garnish, and ate a big bowl with a Spiced Apple Cider Rosemary Margarita. That combo just screams SEPTEMBERANYWHEREOTHERTHANFLORIDA. Love it.
I’d save this one for Thanksgiving. People apparently cook up mac and cheese for the holiday, though that’s a tradition that never squeezed its way onto my very small family table. If it is one you hold dear, though, and want to switch up the breaker box, pumpkin mac is the way to go.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 12 oz short cut pasta (macaroni, or otherwise)
- 4 tbsp butter
- 2 tbsp all purpose flour
- 2 cups whole milk, or a fatty milk of choice (oat works too)
- 1 cup canned pumpkin puree
- 1 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup shredded gouda cheese
- 1 cup shredded parmesan cheese
- chopped fresh herbs, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve.
- While pasta cooks, make the cheese sauce. Melt butter in a large skillet with the garlic and rosemary until slightly golden, about 5 minutes. Whisk in the flour until all visible clumps disappear. Slowly stream in milk, whisking constantly until thoroughly combined. Bring to a gentle boil and heat, stirring frequently, for about 5 minutes until slightly thickened. If your pasta timer goes off in the meantime, attend to that. The sauce will be OK.
- Stir in pumpkin puree, nutmeg, cinnamon, gouda, and parmesan until the cheeses melt. Taste for salt and pepper.
- Dump the pasta into the skillet and fold with the sauce until completely coated. Serve with fresh herbs.
