Pumpkin Mac and Cheese made with roasted pumpkin, an autumnal twist on the classic mac and cheese recipe. It's creamy and cheesy, incredibly comforting, cosy and heart-warming, perfect on a crisp Fall night. The roasted pumpkin and sage add so much flavour, making this vegetarian dish a dream come true for all the pumpkin lovers out there.
Cheesy pasta has to be the very definition of comfort food, carb-loaded, true, but also heart-warming. It's the kind of food that works a treat every single time we need something hot and rich and sinfully indulgent.
Now, pair it with roasted pumpkin, my absolute favourite Fall vegetable, and you get a match made in heaven. Pumpkin may be best known for decadent desserts like pumpkin pie or for pumpkin spice syrup, which makes every Fall hot drink a treat in itself, but savoury pumpkin dishes are as good.
And if pumpkin isn't as easily available all year round as butternut squash or sweet potatoes are, which are other popular Autumn vegetables, you can definitely swap them around and enjoy this pumpkin macaroni and cheese any time of the year.
My Butternut Squash Mac and Cheese uses a different sauce, but it's really delicious too, and both recipes can be tweaked to your liking.
I made this pumpkin cheesy pasta dish entirely on the stove top, but you can also bake it, like I did with my Baked Mac and Cheese with Bread Crumbs.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- roasted pumpkin - you can swap it for canned pumpkin too, if you don't have fresh pumpkin, but the difference in taste will be noticeable. As mentioned previously, you can swap the roasted pumpkin for roasted butternut squash or roasted sweet potatoes or a similar taste
- pasta - I used fusilli pasta, but any kind would work, not just macaroni
- cheddar cheese - adds a wonderful sharpness to the sauce, which balances out the sweetness of the milk and roasted pumpkin
- mozzarella cheese - grated, makes the sauce super gooey and cheesy. It's a lot more mild than the cheddar, so the 2 work together really well
- dijon mustard - adds a good kick to the sauce
- milk - full-fat milk is creamy and naturally sweet, you can also use evaporated milk if you wish
- sage - I used dried, but you can use fresh if you have any, it really pairs well with the pumpkin, and I highly recommend it
- salt and pepper - to taste, be generous with the amount of freshly ground black pepper, it's really good in this dish!
- butter - because, why not?! It makes the sauce rich and so delicious!
Step-by-step photos and instructions
- in a large pan set over a medium heat, add the butter and allow it to melt
- pour in the milk and give it a stir (see photo 2)
- add the dried sage, cheeses and dijon mustard ( see photo 3)
- add the roasted pumpkin
- use a whisk to mix everything well until you get a thick cheesy sauce
- add the cooked pasta and mix well to coat
- season with salt and pepper
Expert tips
This roasted pumpkin cheese sauce is incredibly rich and satisfying, but so easy to make with just a few ingredients - the recipe is foolproof, there is very little than could go wrong here.
Using a whisk to stir continuously until the sauce thickens helps massively, it works much better than a wooden spoon, and you get a smooth, lump-free sauce that coats the pasta nicely.
It is important to have the pasta ready cooked before adding it to the sauce, as it won't have time to cook here - do not overcook the pasta though, as it will continue to cook i the residual heat of the sauce.
It would also turn to mush when stirred into the sauce, so best to have it cook al dente when added to the sauce, so it can keep a nice shape.
I served the cheesy pumpkin pasta stuffed into roasted mini pumpkins, which was more for display really, but they do look impressive, especially if you are cooking this dish for guests - I made this recipe for Thanksgiving, and it went down a treat!
Recipe FAQs
Absolutely! The best way to reheat it is to transfer it to an ovensafe casserole and pop it in the oven until bubbling hot. Alternatively, the air fryer can do an excellent job too, and it can go straight into the air fryer drawer.
Although I prefer to make this dish just before serving, so it can be bubbling hot, as the cheesy sauce has a much better texture, it can definitely be made in advance and popped in the oven before serving.
Other savoury pumpkin recipes
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Pumpkin Mac and Cheese
Ingredients
- 3 roasted pumpkin wedges ( 1 ½ cup roasted pumpkin puree)
- 1 ½ cups full-fat milk ( 375 ml)
- 2 cups fusilli pasta
- 2 tablespoon butter ( 30 g)
- 1 teaspoon dried sage
- ½ cup grated cheddar cheese
- ½ cup grated mozzarella cheese
- ½ teaspoon dijon mustard
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly grated black pepper
Instructions
- Cook the pasta according to the packet instructions.
- In a large pot set over a medium heat, add the butter and allow it to melt.
- Pour in the milk and give it a good mix.
- Bring the milk to the boil, then add the sage, cheeses, dijon mustard and roasted pumpkin puree.
- Season with salt and pepper
- Use a whisk to mix everything well until it thickens into a sauce.
- Add the cooked pasta, and mix it so it can be well coated in sauce.
- Serve immediately.
Video
Notes
- Using a whisk to stir continuously until the sauce thickens helps massively, it works much better than a wooden spoon, and you get a smooth, lump-free sauce that coats the pasta nicely.
- It is important to have the pasta ready cooked before adding it to the sauce, as it won't have time to cook here - do not overcook the pasta though, as it will continue to cook i the residual heat of the sauce.
- It would also turn to mush when stirred into the sauce, so best to have it cook al dente when added to the sauce, so it can keep a nice shape.
Nutrition
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