Creamy Pumpkin Mac and Cheese

Name: Creamy Pumpkin Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Pumpkin Purée (1 cup pumpkin puree); 2 cup Whole Milk (2 cups whole milk, plus more if needed); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Paprika (1 teaspoon paprika); ½ tbsp Dijon Mustard (1/2 tablespoon dijon mustard); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more for serving); 8 oz Cheddar Cheese (8 oz sharp cheddar cheese, shredded); 2 oz Gouda Cheese (2 oz gouda cheese, shredded); 16 oz Cavatappi Pasta (16 oz cavatappi pasta); 0 pieces Sage (fresh sage and thyme, for serving)

Creamy Pumpkin Mac and Cheese - Dinner (American)

50 minAmerican

Servings6

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Vegetarian
Pescatarian
Egg Free

Steps

1Make the pasta
2Heat a large pot of salted water over medium-high heat until boiling. Once boiling, add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water. Drain and set aside.
3Add the whole milk and pumpkin puree to a blender and blend on high for 30 seconds to 1 minute until you have completely smooth and creamy puree.
4Transfer the pureed pumpkin mixture to a large pot over medium-low heat. Let the mixture come to a simmer for 2-3 minutes until heated through being sure not to boil it. Once the sauce has simmered, add the mustard, garlic powder, onion powder, paprika, salt, and pepper. Whisk until well combined. Then, fold in the shredded cheese. Stir until everything is well combined and the cheese is melted.
5Lastly, lower the heat to low and add the pasta. Stir until it’s well combined and everything is heated through. Add some of the reserved pasta water to the Mac and cheese to help create the perfect smooth and creamy consistency.
6Top with chopped fresh thyme and sage and a bit of extra black pepper before serving.