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.
LOOK AT THE STEAM!!! *happy dance*
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.
Jason is good at following directions. I just yell commands at him “JASON STIR!”
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
Directions:
- 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.
Omg, looks delicious! I will have to make a gluten free version. Mmmmm!
wow this looks awesome! I already pinned it and I am planning it for next week! thanks!
YAY!! Thanks lady!
That looks so good! Not sure I could sell it to the kids but yum for me! : )
You might be surprised–my 15 year old brother loved it, and he has total kid tastes! Just tell them it’s mac & cheese
That mac and cheese looks so creamy and comforting, and your pictures are incredible! I have bookmarked this one as a must make.
p.s. the font that is showing up as I write this comment is really pretty – haven’t seen anything like it on any other blog.
Thanks so much! And you’d be surprised how often I hear that about the commenting font
I’ve made a pasta with butternut squash that was good, this sounds delicious!
I’ve done a butternut squash one also–sooooo good! Also, sweet potato mac and cheese = best pre race dinner ever. SO MANY DELICIOUS CARBS!!
Ari! Wow, just WOW. Look how beautiful this mac n cheese is!! I need to make it for me and my girlfriends. my boyfriend hates pumpkin (I KNOW… HOW CAN I DATE HIM???) but this is a dish my friends would LOVE! pumpkin, cheese, and pasta… how can you go wrong?!!??!
Let’s start a club–Awesome Baker Girls Who Like Stupid Boys That Hate Pumpkin. We can be the presidents
the ingredients sound delish. so creamy!
Thanks!
I know this isn’t a new post, but I’m looking through all of the mac-n-cheese posts I can to get ideas. This looks so good!! I am totally making it when falls comes around
Thanks girl! It’s one of my favorites