Pumpkin Mac and Cheese
The perfect comforting dish for fall! Ready in under 30 minutes, this one pot meal is perfect for any day of the week!
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Servings: 8
Calories: 484kcal
Equipment
- 1 Large pot or dutch oven
Ingredients
- 2 tbsp salted butter
- 2 cloves garlic minced
- 1/4 cup sweet onion diced
- 3 springs fresh thyme
- 8 leaves fresh sage
- 1 pound pasta
- 3 1/2 cups water
- 1 cup whole milk
- 2 ounces cream cheese softened
- 1 cup pumpkin puree
- 1 1/2 cups shredded sharp cheddar cheese - I used a cheddar mix
- 1 cup shredded creamy gouda cheese
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt and black pepper
Instructions
- Melt the butter with the garlic, diced onion, thyme, and sage in a large pot set over medium heat. Saute for about 2-4 minutes, until the garlic is fragrant.
- Remove the sage leaves and set aside.
- Add the uncooked pasta to the pot and stir well so that the pasta gets covered with the butter.
- Add 3 1/2 cups of water and bring to a boil over high heat.
- Add pinch of salt. Cook, stirring occasionally, for approx. 8 minutes. Do not drain the water.
- Stir in the milk, cream cheese, and pumpkin, and cook until the pasta is al dente, about 4-5 minutes.
- Add shredded cheese, paprika, red pepper flakes, and stir until melted and creamy. Remove from the heat.
- Season with salt and pepper.
- Top with black pepper and the reserved sage if desired.
- Enjoy!
Notes
Notes: If the sauce feels thick, add a little milk or water to thin. If you have too much sauce, make additional pasta and stir it in.
Nutrition
Calories: 484kcal | Carbohydrates: 49g | Protein: 22g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 450mg | Potassium: 313mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5451IU | Vitamin C: 3mg | Calcium: 430mg | Iron: 1mg
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