Whether you’re looking for a creamy stovetop mac and cheese recipe or fall side dishes, you’ve found them both in this Pumpkin Mac and Cheese. Macaroni bathed in a cheesy pumpkin sauce that’s ready in under an hour.
Place them into a large saucepan and cover with water. Bring to the boil over high heat then let them boil for about 8 minutes until soft enough to poke a fork into.
Drain, then place the pumpkin into a blender with ¼ cup of the milk. Remove the vent cover from the lid and loosely place a tea towel over the top. Blend to a smooth puree.
FOR THE PASTA
Fill the same saucepan about ⅓ full with water. Salt well and bring to the boil. Add your pasta and cook according to packet instructions until just al dente.
Drain, then drizzle over a little oil and mix it up. This will stop the pasta from sticking together while it waits.
FOR THE PUMPKIN SAUCE
In a saucepan over medium heat, melt the butter then add the flour and stir well (a flat whisk works well). Continue to stir gently until it starts to look frothy.
Add the garlic and stir well for 30 seconds or until the butter just starts to turn golden.
Very slowly, and while continuing to stir, drizzle in the remaining 2 cups of milk. Keep stirring until you have a smooth paste.
Once the milk mixture begins bubbling and has thickened just slightly, add the pumpkin puree. Whisk to combine. Let the mixture come to a simmer and thicken just a little then remove the pan from the heat.
Add both cheeses and stir with a spoon continuously until completely melted and you have a thick smooth cheese sauce. Add salt and pepper to taste.
Add the cooked pasta and mix well. Serve immediately, sprinkled with chopped parsley.
I use a standard Australian 20ml tablespoon
You can use any pumpkin you like or even butternut squash.