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Nothing says comfort like cheesy pasta packed with creamy pumpkin, bold cheddar, and just the right touch of nutmeg. It’s super easy and totally hits the spot on chilly nights or when you’ve got friends over. You’ll love how the pumpkin turns things up a notch, and that crunchy parmesan layer? Total game changer. Here’s what you need to throw it together!
INGREDIENTS
- 1/2 cup parmesan cheese (grated): This goes on top so you get that crispy, golden goodness.
- 1 tbsp vegetable or olive oil: Start the sauce by heating up your spices in this.
- 2 cups milk of choice: Any milk works for a smooth, creamy sauce—use whole for extra richness or a dairy-free one to keep it lighter.
- 15 oz canned pure pumpkin puree: That’s what makes this dish so creamy and brings the subtle sweetness.
- 1/2 tsp chili flakes (or to taste): Sprinkle these if you’re into a little heat to cut the richness.
- Kosher salt and pepper (to taste): Brings out all the flavors and helps balance things out.
- 12 oz whole wheat or gluten-free macaroni: Your main pasta—go gluten-free or whole-wheat if you’re looking for a healthier spin.
- 8 oz sharp cheddar cheese (shredded): Melts right in and gives you that bold, creamy flavor that pairs perfectly with the pumpkin.
- 1/4 tsp nutmeg: Adds warmth and that cozy fall vibe to every bite.
INSTRUCTIONS
- Step 7:
- After baking, pull it out and give the dish a few minutes before you scoop it up and serve.
- Step 6:
- Spoon the pasta mixture into a casserole dish and shower it with parmesan and chili flakes.
- Step 5:
- Stir the cooked noodles into the cheesy pumpkin sauce till everything’s evenly mixed and coated.
- Step 4:
- Turn down the heat and start mixing in the cheddar, a little at a time, until it’s all melted and smooth. Season with salt and pepper how you like it.
- Step 3:
- Heat the oil on medium in a deep pan. Toss in the nutmeg, let it get fragrant, then whisk in your pumpkin and milk until it’s super smooth.
- Step 2:
- Flip the oven on to 375ºF to get it ready.
- Step 1:
- Boil pasta in salty water till it’s al dente, drain, then rinse under cold water so it stops cooking. Put it aside.
Serving and Storage Tips
- Dish it up hot and fresh from the oven. It’s awesome with a pile of roasted veggies or a crisp salad next to it.
- If you want more of a crunch, scatter on some toasted breadcrumbs or even crispy bacon before you dig in.
- Keep any extras in a sealed container in the fridge for up to three days. Warm it up in the oven or microwave—add a splash of milk so it stays creamy.
- Let leftovers cool all the way, then stash ‘em in a freezer-safe container. They’ll keep for two months. Just thaw them in the fridge the night before and warm up whenever you’re ready.
Chef Secrets
- Gordon Ramsay loves roasting his pumpkin ahead of time. It cranks up the flavor so your pasta tastes even richer.
- Jamie Oliver likes popping some sage leaves into the bake. It’s a simple way to add a cool herbal note to the whole dish.
VARIATIONS
- Stir in crispy pancetta or some browned sausage if you want a little meaty goodness.
- Bump up the decadence by mixing in other fancy cheeses—Gruyère, smoked gouda, or fontina give awesome flavor.
- Don’t have pumpkin? Butternut squash or sweet potato bring their own great taste and change things up.