It’s officially Fall, therefore the gates of pumpkintopia have opened for the world to enjoy all things pumpkin. I have totally embraced this time of year and created a ton of recipes that represent the flavors of the season. In this post, I’ve partnered with Bialetti to share with you my recipe for The Best Pumpkin Mac and Cheese Ever.
What I love about this recipe is the fact that you get to enjoy the taste of Macaroni and Cheese without the guilt. Well…without as much guilt. Because we’re using vegetables in the cheese sauce, we can lower the amount of cheese by about 60%. What makes my recipe the best, is the fact that I also include cauliflower. I love to use this ingredient because it mimics the sharpness of cheddar cheese and it gives a beautiful velvety consistency. There’s only a total of seven ingredients to make this recipe. The small ingredient list coupled with the fact that you can pretty much complete the recipe in one pot, also adds to the many reasons why this is The Best Pumpkin Mac and Cheese Ever!
I decided to use my Bialetti Pasta Pot for this dish because it’s perfect to use for each step of the recipe. I decided to give Bialetti’s new Pasta Pot a try because I love the fact that it has a twist and lock lid, which makes the process of draining noodles much easier. I am personally terrified of burning my arms when draining hot noodles, so this design eased my fears. Also, the pot is non-stick which is perfect for unprofessional cooks like me. I enjoy the forgiveness of the cookware and the easy cleanup isn’t so bad either. Lastly, Oprah selected this pasta pot as one of her favorite things for her 2016 holiday list and in my book, if Oprah likes it, I love it!
When making this recipe, here are a few tips to keep in mind.
- While fresh pumpkin is delightful, I suggest that you stick to canned pumpkin puree.
- To create the cauliflower puree, just steam a bag of frozen cauliflower then throw it in the blender.
- Your sauce should be velvety and smooth. However, if you enjoy it chunky, then go for it!
- Although it’s not required, I recommend that you top with toasted pumpkin seeds.
32oz elbow or shell pasta
2 cups pumpkin puree
2 cups cauliflower puree
3/4 cups heavy cream
3 cups cheddar cheese
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1/4 cup toasted pumpkin seeds
Cook noodles and place to the side
In a large pot over medium heat, combine the pumpkin and cauliflower purees, heavy cream, and seasonings
When mixture is warm, add 2 cups of cheddar cheese
Stir until cheese is has completely melted
Stir in pasta and mix thoroughly
Transfer pasta to a baking dish
Top with 1 cup of cheddar cheese and toasted pumpkin seeds
Bake at 350 degrees until cheese is completely melted
Keywords: pumpkin, macaroni, cheese, mac, fall, autumn recipes, fall recipes, mac n cheese, macaroni and cheese, savory pumpkin