Pumpkin Mac and Cheese

Transform your favorite fall comfort dish into a bubbly, golden casserole! This baked version of Pumpkin Mac and Cheese is perfect for feeding a crowd or serving as a show-stopping side dish at holiday dinners. With its creamy pumpkin-infused sauce and crisp, cheesy topping, it’s the kind of dish that brings everyone back for seconds, and thirds. 

Yield: 6–8 servings as a main dish or 10–12 servings as a side dish

Ingredients

• 2 tablespoons salted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 9 leaves fresh sage
• 1 pound short-cut pasta
• 1 cup canned coconut milk or whole milk
• 3 ounces cream cheese, cubed
• 1 cup pumpkin puree
• 1 ½ cups shredded sharp cheddar cheese
• 1 ½ cups shredded creamy gouda cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon nutmeg
• Kosher salt and black pepper, to taste
• Roasted and Cubed Pumpkin (optional)
• ½ cup panko breadcrumbs (optional)
• ¼ cup grated Parmesan cheese (optional)

Instructions

1. Preheat Oven. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar-sized casserole dish.
2. Cook the Pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside.
3. Prepare the Sauce Base. In a large saucepan over medium heat, melt the butter. Add the minced garlic, thyme, and sage leaves. Cook until fragrant, about 2–3 minutes, then remove the sage leaves and set aside for garnish.
4. Make the Sauce. To the saucepan, stir in the milk, cream cheese, and pumpkin puree. Cook over medium heat, whisking, until the cream cheese is melted and the mixture is smooth. Add the shredded cheddar and gouda cheeses, garlic powder, onion powder, paprika, cayenne, and nutmeg. Stir until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
5. Combine Pasta and Sauce. Add the cooked pasta to the sauce, stirring until evenly coated. Transfer the mixture to the prepared baking dish. Add roasted pumpkin cubes, if desired.
6. Optional Topping. In a small bowl, mix the panko breadcrumbs with the grated Parmesan cheese. Sprinkle the mixture evenly over the top of the pasta for a crispy topping.
7. Bake. Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbling and the top is golden brown.
8. Serve. Let the dish rest for 5 minutes before serving. Garnish with the reserved sage leaves and an extra sprinkle of black pepper or grated nutmeg, if desired.

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