{"id":934,"date":"2015-10-27T01:24:20","date_gmt":"2015-10-27T01:24:20","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=934"},"modified":"2024-05-02T10:36:10","modified_gmt":"2024-05-02T05:06:10","slug":"pumpkin-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/pumpkin-mac-n-cheese\/","title":{"rendered":"Pumpkin Mac and Cheese"},"content":{"rendered":"\n

Cheesy, creamy, and cozy, this pumpkin mac and cheese <\/strong>is comfort food at its best! It's quick to make, full of flavor, and so satisfying. Perfect for a busy weeknight or a chilly evening, this dish always hits the spot! <\/p>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n

Oh, how I love sneaking pumpkin into my recipes, from pumpkin bread rolls<\/a> to pumpkin muffins<\/a>. But pumpkin in mac and cheese? Who would have thought! But, trust me, it\u2019s amazing! <\/p>\n\n\n\n

The caramelized roasted pumpkin makes the sauce so silky and gives a little sweetness that pairs beautifully with the smoky paprika and strong, robust thyme! Soft, tender pasta in a clingy, velvety \"cheesy\" sauce...totally irresistible!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 With simple steps like roasting, blending, and stirring, this meal comes together quickly, making weeknight dinners easy and delicious!\u00a0<\/p>\n\n\n\n

\u2728 It\u2019s such a fun twist on the classic and ever-popular macaroni and cheese. Garlic, smoked paprika, and thyme add a ton of flavor, making this cozy and special.<\/p>\n\n\n\n

\u2728 It\u2019s a recipe kids and <\/em>adults will love. It\u2019s cheesy enough to be comfort food, but the pumpkin sneaks in a veggie boost. <\/p>\n\n\n\n

\u2728 Great for meal prep! You can make this sauce ahead of time, refrigerate it, or freeze it. To serve, just heat and stir in the pasta!<\/p>\n\n\n\n

\u2728 There are so many ways you can customize this pumpkin mac n cheese. Try it with different cheeses, crunchy breadcrumbs or bacon topping, or a drizzle of chili oil for a kick! You can even bake it for a golden bubbly finish!<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Pumpkin<\/strong> is the star of the dish. It gives the sauce a naturally creamy texture without making it pumpkin-y. You can use any variety of fresh pumpkin. I used a butternut squash. If you\u2019re short on time, look for pure<\/em> canned pumpkin pur\u00e9e or use a homemade one. A total lifesaver. I love keeping pumpkin puree on hand, whether for pumpkin bread<\/a> or pumpkin basque cheesecake<\/a>.<\/p>\n\n\n\n

Pasta<\/strong>: Any small pasta shape would do here. I used the classic macaroni, but any small pasta will do - shells, penne, cavatelli, ziti. As long as the pasta has some nooks to hold the pumpkin cheese sauce, it will work beautifully.<\/p>\n\n\n\n

Olive oil<\/strong> to roast the pumpkin. It imparts a fruity flavor, and I highly <\/em>recommend it. But avocado oil or any vegetable oil you prefer will work like a charm.<\/p>\n\n\n\n

Spices<\/strong>: Garlic and onion for a savory taste, black pepper, and red chili flakes for a little heat and spice.  Dried thyme and smoked paprika for an earthy and smoky flavor. <\/p>\n\n\n\n

Coconut milk<\/strong> is rich and creamy, which is why I love it in vegan pumpkin mac and cheese. It makes the sauce silky-smooth and luscious, while keeping it lighter than cream. You can use any regular milk you prefer, or cashew milk<\/a> or almond milk<\/a>.<\/p>\n\n\n\n

Nutritional yeast<\/strong> brings in that nutty, umami flavor. It\u2019s a great trick to make any sauce \u201ccheesy\u201d even if you\u2019re using real cheese. Don\u2019t have it? Feel free to skip it. Or add parmesan!<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Bake it:<\/strong> Sprinkle some shredded cheese and breadcrumbs on top and bake till golden and bubbly.<\/p>\n\n\n\n

Extra veggies:<\/strong> Stir in roasted broccoli, spinach, kale, or even peas for a veggie-packed version.<\/p>\n\n\n\n

Spice it up<\/strong>: Love heat? Add more chili flakes, a pinch of cayenne, or drizzle some chili oil<\/a> on top!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Mac and Cheese<\/h2>\n\n\n\n
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Step 1:<\/strong> Toss the pumpkin, onions, garlic, red chili flakes,salt, pepper, and dried thyme with olive oil. Spread out evenly on a baking sheet.<\/p>\n<\/div>\n\n\n\n

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\"Roasted<\/figure>\n\n\n\n

Step 2:<\/strong> Roast for about 25 minutes till the pumpkin is soft and cooked through.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Step 3:<\/strong> In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well. Save a cup of pasta water for later use.<\/p>\n\n\n\n

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\"Pumpkin,<\/figure>\n\n\n\n

Step 4:<\/strong> Add the roasted veggies to a blender jar along with nutritional yeast, smoked paprika, and coconut milk.<\/p>\n<\/div>\n\n\n\n

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\"Blended<\/figure>\n\n\n\n

Step 5:<\/strong> Blend everything until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Pumpkin<\/figure>\n\n\n\n

Step 6:<\/strong> Pour out the sauce in a stock pot and bring it to a gentle boil. Taste and adjust for seasoning.<\/p>\n<\/div>\n\n\n\n

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\"Cooked<\/figure>\n\n\n\n

Step 7:<\/strong> Add the cooked pasta and cook for a further 4-5 minutes. If the sauce seems too thick, add some of that pasta water you'd saved. Taste again and adjust for seasoning.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Step 8:<\/strong> Serve warm, top with grated parmesan if you wish!<\/p>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n