Pumpkin mac and cheese is a luscious creamy mix of pasta, melty cheeses, and pumpkin puree, enhanced with warm spices for the ultimate healthy comfort food. Enjoy this one pot recipe as a side dish or vegetarian meal.
0 Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
1 Prepare the pumpkin cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the shallot, bay leaf, rosemary and sage. Allow the herbs to simmer in the butter until fragrant then add the garlic. Stir and saute for about 1 minute. The fresh herbs will infuse the butter with their flavors. Make sure to not burn the herbs and spices. Reduce the heat if you notice the butter and herbs are starting to burn.
2 Add the pumpkin puree and give it a good stir. Then, add the coconut milk, and all the spices (thyme, paprika, cinnamon, nutmeg, salt and pepper). Stir continuously until the mixture is heated through, well combined and smooth. Reduce the heat and bring the mixture to a low simmer (not a rapid boil) for about 2 minutes. Make sure to continuously stir.
3 Remove the sage leaves, bay leaf, and rosemary sprig and discard. Add the cheddar cheese and parmesan cheese to the mixture. Stir until the cheeses are fully melted and the sauce is smooth.
4 Combine the pasta and sauce: Add the cooked pasta and reserved pasta water to the sauce. Gently fold the pasta into the sauce until it is well incorporated and evenly coated.
5 Serve and garnish with freshly grated parmesan cheese if desired.
