Pumpkin Mac and Cheese
I know it is still Summer and hot as heck but I know I am not the only one wishing it was Fall already. I walked into Michael's the other day and it was all filled with fall foliage, Thanksgiving cuteness, and scary Halloween props. My girls and I were in heaven, Autumn and Christmas are totally our jam and we bust out our artificial pumpkins on September 1st. We are still early but found a way to satisfy our craving for Fall flavors with my Pumpkin Mac and Cheese. Are you like, say what? Years ago, I had a coworker that was very dubious of this dish until I brought her some and she was sold, it became one of her favorites. So don't knock it until you try it!
This Mac and Cheese is creamy, cheesy, and has a vegetable so it is legitimate dinner for my kids and my belly. I have been making it for years and it never disappoints. Someone was asking for dinner ideas on a healthy moms site I am a member of and I mentioned this one was on the menu for that night and I got a ton of messages requesting the recipe. Clearly it was time to finally write it down and get pictures taken of this family favorite. I make this a bunch and almost every Halloween with a bunch of Mummy Dogs! This recipe is simple to get together and perfect for busy nights. I added some Kielbasa to ours the other night but it is just as delicious without any meat.
This can easily be made vegan with two swaps, I included those instructions as well. Gluten free? Easy, just use your favorite gluten-free pasta. Paleo? Use the vegan sauce and sub the noodle for zucchini spirals. All of these options will be delicious and you should try it! This recipe is awesome for school starting soon too, I am working on a bunch of family friendly back to school recipes. If you follow me on Instagram @campbellcomfort , you would get a sneak peek of recipes I am testing!
Pumpkin Mac and Cheese
- 1 pound pasta - We use penne (or gf pasta or zucchini noodles)
- 6 oz cream cheese (or an almond cream cheese like Kite Hill)
- 1 can (15oz) pumpkin
- 1 cup almond milk (or whatever milk you prefer)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 1 cup shredded cheddar cheese (or vegan "cheese" shreds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Kielbasa (optional)
- In a pan, melt the cream cheese, pumpkin, and milk at a medium-low heat. Whisking occasionally until all smooth.
- Sprinkle in the spices and the cheese. Slowly whisk until all the cheese is melted. Season with the salt and pepper, adjust as needed
- Cook the pasta until al dente while the sauce is being made. Drain and dump the pasta into the sauce and mix. Enjoy!
- If you want to add the kielbasa, thinly slice and saute in a large skillet until browned. Drain and stir into the pasta.
I love a recipe that only has a few things in it and I usually have everything on hand for nights that get frantic.
Just about everyone I know has an extra can of pumpkin lurking in their pantry. I remember a few years ago there was a pumpkin shortage so I hoarded canned pumpkin like a doomsday prepper. Because of the excess I had, I developed a ton of recipes with pumpkin so everyone wins! Fortunately, the years since have been easier to find my favorite canned vegetable.
The creamy crew! This combination is a great sauce that I have made into other recipes too. Using almond cream cheese also makes this vegan and never loses its creaminess. Making this base is replacing a traditional roux in a cheese sauce and adds vegetables.
Melt the base down, season with nutmeg and cayenne, and mix in the cheese. Easy peasy. I make my pasta while this goes down too!
Gratuitous cheese pull shot. Yummmm.
I have heard that Trader Joe's now has an almond shredded "cheese" that is legit. Daiya is also a vegan favorite to use!
Pasta boiling until it has the perfect texture. Again, use your favorite type or zucchini noodles!
Pour the drained pasta into the sauce and mix it up! Adding Kielbasa brings back that mac and cheese with hot dogs of our youth with more flavor! Try it!
