Description
A cozy autumn twist on the classic mac and cheese, featuring velvety pumpkin puree blended into a rich, cheesy sauce. Perfectly spiced for chilly days and ideal for fall dinners and gatherings.
Ingredients
Units
Scale
- 8 oz rotini or elbow pasta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/2 cup milk (or non-dairy alternative)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp ground nutmeg
- 1/4 tsp ground black pepper
- Salt to taste
- Fresh chives, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a saucepan over medium heat, melt butter and sauté the garlic until fragrant, about 1 minute.
- Stir in the pumpkin puree and milk, and whisk until smooth and heated through.
- Add the shredded cheddar and Parmesan cheese. Stir until completely melted and creamy.
- Season with nutmeg, pepper, and salt to taste.
- Fold the cooked pasta into the sauce, mixing well to coat evenly.
- Serve hot, garnished with chopped chives and extra Parmesan if desired.
Notes
- Use canned or homemade pumpkin puree for convenience.
- Substitute dairy-free cheese and milk for a vegan version.
- Nutmeg adds warmth—adjust to preference or omit.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
