Okay, maybe you think I’ve gone off the deep end. Maybe you haven’t been lucky enough to experience how awesome pumpkin can be in a savory dish? Or maybe you’re like my husband, and you hate pumpkin.
But guess what??? Steve loves this dish! I try to get him to sip my pumpkin coffee and he acts like I handed him wheat grass, but pumpkin mac and cheese, even he can get behind.
The texture of the pumpkin puree works so perfectly to make a creamy sauce with no butter. This mac and cheese is actually good for you, and super filling so, even if you’re like me and want to eat delicious things until you can’t even lift the fork anymore, you won’t need to eat too much. Promise
I made this for the first time last year with Jason.
I take my stirring very seriously.
This is what the mac and cheese looked like then vs now
I’ve actually made this many times since then because I love it sosoSO much. I figured it was time to update the photos
This is perfect for a Thanksgiving side, a fall dinner, or any time really (like, um, carb-o loading)!
Pumpkin Mac & Cheese
yield 4 servings
- 8 oz uncooked whole wheat penne, macaroni or other pasta
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk
- 4 oz reduced fat cream cheese
- 1/2 cup freshly grated goat cheddar cheese (or reduced fat cheddar)
- 1/2 cup goat brie cheese, rind removed, cut into cubes
- pinch freshly ground nutmeg
- pinch ground cloves
- sea salt and freshly ground black pepper, to taste
- Cook pasta according to package directions, drain.
- Meanwhile, whisk together and heat pumpkin puree, garlic and milk in a medium saucepan over medium heat until just starting to simmer.
- Reduce stove heat to low. Whisk in cheeses until fully melted.
- Stir in nutmeg and ground cloves. Season with salt and pepper.
- Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.