Savory Pumpkin Mac and Cheese
The cozy flavors of fall shine through in this delicious Savory Pumpkin Mac and Cheese. For that extra touch of autumn charm, my version uses adorable pumpkin shaped pasta and a rich and cheesy sauce that is extra flavorful. Filled with aromatic spices, garlic, fresh sage, pumpkin purée, milk, creamy Dutch gouda, and tangy English coastal cheddar cheese, this stovetop mac and cheese recipe comes together quickly.
Perfect for a weeknight dinner, or whenever you are craving a delicious and comforting meal. To learn how to make this flavorful pumpkin mac and cheese recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations, including gluten free, visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
SAVORY PUMPKIN MAC and CHEESE
Ingredients
Instructions
- Fill an 8 quart stockpot (or 10 quart) with water, and bring to a boil on high heat. Once boiling, add 1 ½ teaspoons salt, and stir to dissolve. Add pasta, and bring to a boil again. Cook according to package instructions, stirring occasionally.
- While pasta is cooking, add butter and sage leaves to a 7.5 quart enameled cast iron pot (or 8 quart heavy duty stock pot), and place on medium heat. Stir to coat sage as butter melts. Once melted and foamy, add garlic, stir, and cook for 30 seconds. Remove sage leaves, and set them aside. Add flour (optional), and whisk to combine. Whisk for 1 minute until cooked and foamy.
- Remove pot from heat, and add milk. Whisk to combine, and return pot to heat, whisking frequently. Once it begins to thicken and simmer, add mustard, onion powder, nutmeg, pepper, and remaining ½ teaspoon salt, and whisk to combine. Whisk in pumpkin until combined and heated through. Lower heat to medium-low, and stir in cheese until melted.
- When pasta is done cooking, reserve 1 cup pasta water, then drain pasta. Immediately add pasta to sauce, and fold gently until completely coated in sauce. If needed, loosen up sauce with pasta water (about 1 ounce at a time) until you reach desired consistency. Taste and adjust seasoning, if needed. Serve immediately (see Note #4), and garnish with cooked sage leaves.
Notes
- For extra flavor and autumn charm, I love using this pumpkin shaped butternut squash pasta. If you cannot find either Trader Joe’s organic Fall Zucchette pasta (butternut squash), or their non organic Trader Joe’s Z Fall Zucchette pasta (butternut squash), then you can substitute with 1 pound regular macaroni or short cut pasta.
- If you prefer a thinner cheese sauce, omit flour, then continue with instructions in Step 3, and add milk and spices to the garlic butter. You might have to gently simmer the milk a bit longer to help it thicken a little on its own.
- Use Dutch gouda cheese for this recipe, which is a semi-creamy cheese. I would not recommend using smoked gouda as it would overwhelm the other flavors. English coastal cheddar is a strong white cheddar cheese that is tangy and salty. I found these specific cheeses at Trader Joe’s, and feel they complement all the other ingredients beautifully.
- It’s best to serve this mac and cheese immediately. The longer it sits, the more it will thicken and congeal (especially when using flour).
- Makes 8 servings (up to 10 small side dish servings).
Nutrition Facts
Calories
399.57Fat (grams)
16.69 gSat. Fat (grams)
10.2 gCarbs (grams)
45.62 gFiber (grams)
2.63 gNet carbs
42.99 gSugar (grams)
5.97 gProtein (grams)
16.59 gSodium (milligrams)
397.47 mgCholesterol (grams)
56.28 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations include flour, but do not include all the sodium from cooking the pasta, as much of the kosher salt is drained from the pasta.
SERVING SUGGESTIONS
VIDEO
How to Make Savory Pumpkin Mac and Cheese!
Blog Comments & Tips
A super flavorful grown-up version of mac and cheese!
For a dish that truly embodies the fall season, this Savory Pumpkin Mac and Cheese is the recipe to try! I kicked it up a notch by using adorable pumpkin-shaped butternut squash pasta, and made an oh-so-flavorful, rich and cheesy sauce.
This is no ordinary pumpkin mac and cheese. This grown-up version of mac and cheese is filled with aromatic spices, garlic, fresh sage, pumpkin purée, milk, creamy Dutch gouda, and tangy English coastal cheddar cheese. Although subtle, the butternut squash pasta adds something special to this mac and cheese recipe. The combination of these ingredients creates a deliciously savory sauce that is bursting with so much flavor. Perfect for cozy dinners, or any occasion when you crave a comforting meal that embodies the spirit of the season. Give this recipe a try and elevate your mac and cheese game this autumn!
How do you ensure the best results from this recipe?
My 5 tips to making Savory Pumpkin Mac and Cheese:
The combination of ingredients were carefully chosen to make this pumpkin mac and cheese recipe taste just right. I recommend trying to find these ingredients in your stores or online (online links in the recipe).
Use good quality cheeses. The combination of Dutch gouda cheese, which is a semi-creamy cheese, and English coastal cheddar, which is a strong white cheddar cheese that is tangy and salty, perfectly complement the pumpkin and other ingredients in this recipe. Don’t use smoked gouda as it will overwhelm the other flavors.
Although it’s a seasonal product at Trader Joe’s, I highly recommend the organic Fall Zucchette pasta. This pumpkin shaped butternut squash pasta, not only adds a little flavor, but lots of charm to this dish.
If you are using flour to thicken the sauce, work quickly to add the other ingredients just after the milk begins to thicken, otherwise it will thicken the sauce too quickly and could easily become a bit stodgy (i.e., too thick and heavy).
This pumpkin mac and cheese is best when served immediately. I found that trying to reheat leftovers required too much liquid to loosen the sauce, and it became much less flavorful.
Have any dietary preferences that won’t quite work with this recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Can’t find pumpkin shaped butternut squash pasta? Replace the Fall Zucchette pasta (pumpkin shaped pasta) with any other short cut pasta, such as elbow pasta. I like using Barilla elbow pasta (16 ounce box). It will make a slightly less flavorful mac and cheese, but it will still be delicious!
Make it Gluten Free: Omit the flour in the recipe, then replace the Fall Zucchette pasta (pumpkin shaped pasta) with either Barilla gluten free elbow pasta (12 ounce box), or Barilla gluten free rotini (12 ounce box).
Make it Milder: To make this pasta a little less flavorful, omit the garlic, and use only ¼ teaspoon onion powder, and ¼ teaspoon nutmeg. Gouda is fairly mild, but you may want to swap out the English coastal cheddar with a mild white cheddar cheese.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: To prevent the sauce from thickening too much, remember to work quickly after you whisk in the milk.
Adapted from the Creamy Pumpkin Mac and Cheese recipe from the Pumpkin It Up! cookbook by Eliza Cross. The original recipe is wonderfully mild and creamy, so I pimped it up by using pumpkin shaped pasta, changed a few of the quantities, and added garlic, spices, and fresh herbs to add a more robust, savory flavor.
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