Pumpkin Mac and Cheese

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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 dish a dream come true for all the pumpkin lovers out there.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: International

Servings: people

Calories: 333kcal

Author: Daniela Apostol

Ingredients

3 roasted pumpkin wedges ( 1 ½ cup roasted pumpkin puree)
1 ½ cups full-fat milk ( 375 ml)
2 cups fusilli pasta (400 g)
2 tablespoon butter ( 30 g)
1 teaspoon dried sage
½ cup grated cheddar cheese (50 g)
½ cup grated mozzarella cheese (50 g)
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