Sunday, October 10, 2010

Pumpkin Mac & Cheese

Pumpkin Mac & Cheese

serves 4


  • 8 oz uncooked macaroni or other pasta
  • 1 cup pumpkin puree
  • 1 cup 1% low-fat milk
  • 2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
  • 1 cup freshly grated 50% reduced fat sharp cheddar cheese
  • 1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
  • 1/8 tsp ground nutmeg
  • 1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
  • Kosher salt and freshly ground black pepper, to taste


  1. Cook pasta according to package directions.
  2. Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
  3. Reduce stove heat to low. Whisk in cheeses until fully melted.
  4. Stir in nutmeg and cayenne. Season with salt and pepper.
  5. Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
  6. At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
  7. Serve with an extra dusting of nutmeg, if desired.

No comments:

Post a Comment