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pumpkin mac and cheese

melt in your mouth comforting fall-inspired mac and cheese tossed in a creamy cheesy gooey sauce with pumpkin, warm spices, fresh herbs topped with sage breadcrumbs
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6
Author: the communal feast

Ingredients

  • 2 ½ cups macaroni pasta for gluten free use gluten free pasta
  • 1 cup gluten free breadcrumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 shallots diced
  • 3 cloves garlic minced
  • 6 sprigs of sage chopped + more for garnish
  • 3 sprigs of thyme
  • 2 tablespoons cornstarch
  • 1 tablespoon nutritional yeast optional
  • 3 cups nut milk we used oat milk
  • 1 teaspoons Dijon mustard or mustard seed
  • salt and pepper to taste
  • 1 teaspoon cinnamon
  • 1 tablespoon nutmeg
  • ½ can pumpkin puree
  • 1 cup gruyere shredded
  • 1 cup gouda shredded
  • ½ cup parmesan shredded
  • ½ cup mix cheddar cheese

Instructions

  • 1. Preheat oven to 375 degrees F
  • 2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through, about 7 minutes. Drain and spray with olive oil to prevent from sticking
  • 3. In an oven safe dish (cast iron) toast half of the chopped sage in olive oil over medium heat for 1 minute until it starts to crisp, add the breadcrumbs and toast an additional minute. Remove from the pan and set aside.
  • 4. Melt butter in the same pan over medium heat. Stir shallots and garlic into melted butter until lightly browned, about 2 minutes.
  • 5. Whisk milk, cornstarch, and mustard together until smooth. Stir into the saucepan until blended. Add nutritional yeast, herbs, spices  and salt and pepper. Cook stirring constantly until the mixture begins to thicken over low-medium heat, about 5 minutes.
  • 6. Add the pumpkin puree and mix until incorporated.Remove from the heat and Stir cheese into the sauce until melted. Add pasta to the sauce and stir well. Top with toasted breadcrumbs.
  • 7. Bake in preheated oven until top is crunchy and begins to brown, about 20 minutes.