Pumpkin Mac and Cheese -

Pumpkin macaroni cheese in a white pot with a wooden spoon on the side.

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Pumpkin Mac and Cheese

Cheesy, creamy, and cozy, this pumpkin mac and cheese 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!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 458kcal

Author: Natasha Minocha

Ingredients

21 oz Pumpkin, peeled and diced
1 large Onion, cut into chunks Diced
8 cloves Garlic
1 tsp Salt
1 tsp Black pepper, coarsely ground
1 tsp Dried thyme
1/2 tsp Red chili flakes
2 Tbsp Olive oil
1.5 cups Coconut milk
1 tbsp Nutritional yeast
2 tsp Smoked paprika
12 oz Macaroni or any small pasta
Parmesan cheese Optional

US Customary - Metric

Instructions

Preheat your oven to 200 C / 400 F.
Toss the pumpkin, onions, garlic, red chili flakes, dried thyme, salt, and pepper with olive oil.
21 oz (600 g) Pumpkin, peeled and diced, 1 large Onion, cut into chunks, 8 cloves Garlic, 1 tsp Salt, 1 tsp Black pepper, 1 tsp Dried thyme, 1/2 tsp Red chili flakes, 2 Tbsp Olive oil
Spread out evenly on a baking sheet and roast for about 25 minutes at 200 °C/400°F, till the pumpkin is soft and cooked through.
For the sauce: Blend the roasted vegetables, smoked paprika, nutritional yeast, and coconut milk in a blender until smooth.
1.5 cups (360 g) Coconut milk, 1 tbsp Nutritional yeast, 2 tsp Smoked paprika
Pour the sauce into a saucepan and let it come to a gentle boil. Taste and adjust for seasoning.
In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well.
Save one cup of pasta water for later use.
12 oz (350 g) Macaroni or any small pasta
Add the cooked pasta and cook for a further 4-5 minutes.
If the sauce seems too thick, add some of the saved pasta water. Taste and adjust for seasoning.
Serve warm, top with parmesan cheese if you like, and enjoy!

Video

Notes

- Don't overcook the pasta. We want it cooked al dente, as it will continue cooking in the sauce as well. I find that cooking pasta for 1 or 2 minutes less than what's mentioned on the packet instructions works the best for me.
- Save that pasta water! This starchy water will help loosen the sauce and make it creamy.
- Balance the seasonings carefully. Season the veggies well, and taste as you go along. The butternut squash's natural sweetness goes well with savory thyme and smoked paprika.

- This recipe is great for meal prep. You can make the sauce ahead of time. It will stay well in an air-tight container for 2-3 days in the refrigerator or for up to 1 month in the freezer. Heat well on a stove-top, then stir in the pasta and cook for another 4-5 minutes.

Nutrition