Pumpkin Mac and Cheese
This spicy, cheesy dish gives a new take on a classic fall ingredient in almost no time at all!
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 12oz pasta(I like farfalle for this)
  • 1/2 small onion, diced
  • 3 minced garlic cloves
  • 1cup pumpkin puree
  • 4cups chicken broth(substitute vegetable to make it vegetarian)
  • 1/4tsp salt
  • 1/8tsp black pepper
  • 1/8tsp pumpkin pie spice
  • red pepper flakes(to taste)
  • 2Tbsp butter
  • 4oz cream cheese
  1. In a large pot, combine the pasta through the red pepper flakes, using as much red pepper as you like (I love spice so I used a whole lot, but you can take it down if you don’t care for all that). Stir and bring to a boil. Cover, reduce the heat, and let it simmer for 10 minutes. Stir once more and simmer for 2 more minutes, until the pasta is cooked.
  2. Cut the butter and cream cheese into small chunks and stir in the hot pasta to melt. Serve hot with more red pepper flakes or some nutmeg on top, and enjoy!
Recipe Notes
  • Recipe originally found here.
  • The original recipe called for nutmeg, but I used pumpkin pie spice (which contains nutmeg among other things) and managed to live to tell the tale.
  • Chicken would also go well in this pasta if you want a little protein! It would just be more than one pot because you’d have to pre-cook the chicken before adding it to the pasta, and that was just more effort than I was willing to make. If you’re willing to take the plunge, just cook up some diced chicken in a skillet real quick and add it at the end with the cheese.