This recipe is the ultimate fall comfort food! Cheesy mac meets pumpkin for an added nutritional value. For a flavor boost, add a teaspoon of nutmeg and/or hot pepper flakes. For the pickier eaters, they’ll enjoy it as is, without even guessing the additional ingredient.
Here’s what you need:
3 tablespoons unsalted butter
2 teaspoons garlic powder
2 teaspoons onion powder
1 15-ounce can pumpkin purée
(not pumpkin pie filling)
1 pound pasta – highly recommend
choosing a pasta that takes less than
10 minutes to cook normally; we like mini shells
5 cups water
1-2 teaspoons salt, to taste
4 ounces cream cheese, cubed
8 ounces shredded cheddar cheese
½ cup grated Parmesan cheese
Here’s what you do:
1. Melt the butter in a large pot over medium low heat. Add garlic powder and onion powder, and cook for 3-4 minutes, stirring throughout.
2. Add in pumpkin and cook for about 1-2 minutes, stirring occasionally.
3. Pour in pasta, water and salt, and cover the pot. Turn the heat on high and bring it to a boil.
4. Once it’s boiling, remove the lid, turn the heat down again to medium low and set a timer for 8 minutes.
5. Let the mixture simmer, and stir throughout so it doesn’t burn. You may need to turn the heat down. When the timer goes off, don’t drain the water. Stir in the cream cheese and continue simmering until the cream cheese has melted and the pasta is al dente, about 5 more minutes.
6. Turn the heat on low and add cheddar and Parmesan cheese. Stir until the mixture is creamy and melted. Remove from heat and serve.
Optional – top with additional Parmesan cheese, salt, pepper, and/or hot sauce.