Ingredients
- 8 ounces of elbow macaroni
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for topping
- Optional: A pinch of nutmeg for extra warmth
If you’re looking for substitutions, you can use any short pasta you have on hand. For a different flavor profile, try swapping the cheddar for a mix of Gruyère and mozzarella. Lactose-free milk or almond milk can also be used if you’re avoiding dairy.
Instructions
- In a large pot, bring salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
- Return the pot to the stove over medium heat and add the butter. Once melted, stir in the garlic powder and smoked paprika, letting the spices bloom for about 30 seconds.
- Add the pumpkin puree and milk, stirring until well combined. Let the mixture simmer gently for 2-3 minutes.
- Reduce the heat to low and gradually add the cheddar cheese, stirring continuously until it melts into the sauce.
- Return the cooked macaroni to the pot, stirring to coat the pasta evenly with the pumpkin cheese sauce. Season with salt, pepper, and a pinch of nutmeg if desired.
- Sprinkle the Parmesan cheese on top and cover the pot, allowing it to sit over low heat for a couple of minutes until the cheese is melted and bubbly.
- Serve hot, savoring the creamy, cheesy goodness that fills your kitchen with warmth and nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International