Description
This one-pot pumpkin mac and cheese is a creamy and cozy fall dinner made with gluten free rigatoni, sharp cheddar, gouda, and pumpkin puree. The pasta cooks right in the sauce—no separate pot or roux needed—and thyme and nutmeg add warm, savory flavor. It’s an easy vegetarian meal that’s ready in less than 30 minutes!
Ingredients
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon nutmeg
- 1 15-ounce can pumpkin puree
- 1 teaspoon fine sea salt
- Pepper, to taste
- 4 cups water
- 12 ounces gluten free short pasta, such as rigatoni or penne
- 1/2 cup half and half
- 2 cups shredded sharp cheddar cheese, about 5.3 ounces
- 1 1/2 cups shredded gouda cheese, about 4 ounces
- Parmesan, optional for serving
Instructions
- Set a large stockpot with tall sides over medium heat. You want to use a much larger pot here to give the sauce space to bubble and spurt without burning you or getting your cooktop messy. Add the butter and once it has melted, add the shallot, garlic, thyme, and nutmeg. Cook, stirring regularly, until the shallot is translucent and just starting to turn golden, about 3-4 minutes.
- Stir in the pumpkin puree, salt, and pepper to taste and cook for about 30 seconds before adding the water and pasta.
- Cover the pot and increase the temperature to medium high in order to bring the liquid to a boil. Once the liquid boils (it shouldn’t take too long!), remove the lid. Boil the pasta for 8 minutes, stirring every 30 seconds to keep the pasta from sticking to the bottom of the pot.
- After 8 minutes, stir in the half and half. Cook until the pasta is al dente, about 3-4 additional minutes. Once the pasta is al dente, reduce the heat to low. Slowly add both shredded cheeses, continuing to stir until the cheese has fully melted and the sauce looks very creamy.
- Serve as-is or with a sprinkle of parmesan cheese.
- Leftovers can be reheated in a pot on the stove over medium with a few splashes of half and half, broth, or milk. Stir regularly as the pasta heats up. You can also use a microwave. I recommend reheating in short 20-30 second bursts and stirring well after each.
Notes
I highly recommend grating your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in anti-caking agents which will prevent it from creating a super creamy and smooth sauce and lead to clumps. I included the ounces next to each measurement of shredded cheese so you know how big of a block to buy.
If you are vegetarian, make sure to check the labels of your cheese to ensure they are, too. Most standard sharp cheddar is vegetarian friendly but not all gouda is. Check the label to make sure it isn’t made with animal rennet.
You can use an equal amount of regular pasta instead of gluten free pasta as needed.
If you don’t have half and half, you can use an equal amount of whole milk.
If you want to pack in more savory flavor, you can use low sodium vegetable broth in place of the water.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dinner