Dinner Lunch Mains Pasta Recipes
Pumpkin Mac and Cheese With Butternut Squash and Sage
This golden pumpkin mac and cheese is the ultimate balance of nourishing and indulgent. Yukon gold potato, butternut squash and pumpkin purée create an unbelievably silky sauce, while sharp cheddar and young Gouda melt in for classic mac and cheese richness.
Garlic, smoked paprika, nutritional yeast and a touch of nutmeg give the sauce real depth, while crispy sage and garlic make the perfect fall finish. It is cozy, flavorful and deeply satisfying without relying on heavy cream.
Ingredients you’ll need:
- Short Pasta: Use shells, elbows, cavatappi or another shape that holds plenty of sauce.
- Yukon Gold Potato: Gives the sauce a thick, silky texture without requiring heavy cream.
- Butternut Squash: Adds sweetness, color and an extra layer of fall flavor.
- Pumpkin Purée: Makes the sauce creamy and unmistakably pumpkin without overwhelming the cheese.
- Milk: Blends the vegetables into a smooth, pourable sauce. Full-fat coconut milk can be used for a richer alternative.
- Sharp Cheddar: Provides the bold, classic mac and cheese flavor.
- Young Gouda: Melts smoothly and adds buttery richness.
- Nutritional Yeast: Deepens the savory cheese flavor.
- Garlic and Spices: Garlic, onion powder, smoked paprika, cayenne and nutmeg keep the sauce from tasting flat or overly sweet.
- Sage: Adds the unmistakable savory fall flavor that works beautifully with pumpkin and squash.
Why You’ll Love This Recipe
- Unbelievably creamy: Potato, squash and pumpkin create a velvety sauce without heavy cream.
- Real cheese flavor: Sharp cheddar and Gouda make it taste like true comfort food.
- Full of fall flavor: Pumpkin, butternut squash, sage and nutmeg make every bite feel cozy.
- High in protein: Each satisfying serving provides approximately 18 grams of protein.
- Hidden vegetables: The sauce gets its golden color and creamy texture from real vegetables.
- Weeknight friendly: The entire dinner comes together in approximately 45 minutes.
- Perfect for leftovers: The sauce stays creamy and reheats beautifully with a splash of milk.
How to Make Pumpkin Mac and Cheese
Cook the Pasta
Boil the pasta until just al dente. Reserve approximately 1/2 cup of pasta water before draining.
Cook the Vegetables
Simmer the diced Yukon gold potato and butternut squash for 12 to 15 minutes, until completely tender.
Blend the Sauce
Blend the cooked potato and squash with the pumpkin purée, milk, garlic and seasonings until completely smooth.
Add the Cheese
Pour the sauce into a large pot and warm it over low heat. Stir in the nutritional yeast, sharp cheddar and Gouda until melted and glossy.
Adjust the Texture
Add reserved pasta water as needed until the sauce is thick but pourable.
Finish the Pasta
Add the cooked pasta and toss until every piece is completely coated. Warm everything together and adjust the salt, pepper and spices to taste.
Add the Topping
If using the topping, crisp the sage and thinly sliced garlic in a small skillet. Spoon them over the finished pumpkin mac and cheese before serving.
Come Cook With Me
Tips for the Best Pumpkin Mac and Cheese
- Cook the pasta only until al dente so it does not become soft in the sauce.
- Cut the potato and squash into similarly sized pieces so they cook evenly.
- Boil the vegetables until completely tender for the smoothest sauce.
- Use pure pumpkin purée rather than pumpkin pie filling.
- Blend the vegetable base until no lumps remain.
- Add the cheese over low heat so it melts smoothly instead of becoming grainy.
- Grate the cheddar and
- Gouda yourself for the best texture.
- Use reserved pasta water to loosen the sauce without diluting its flavor.
- Taste the sauce after adding the cheese before adjusting the salt.
Add the crispy sage and garlic immediately before serving.
How to Store
- Fridge: Refrigerate the pumpkin mac and cheese in an airtight container for up to 4 days.
- Freezer: Freeze the sauce without the pasta for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Reheat: Warm the pasta gently on the stove or in the microwave with a splash of milk to restore the creamy texture.
- Make Ahead: Prepare the sauce up to 3 days ahead and refrigerate it separately. Cook the pasta and combine everything when ready to serve.
Frequently Asked Questions
Can I use carrots instead of butternut squash? Yes. Replace the butternut squash with an equal amount of peeled and chopped carrots.
Can I use canned pumpkin? Yes. Use plain pumpkin purée, not sweetened pumpkin pie filling.
What type of pasta works best? Elbows, shells, cavatappi and other short pasta shapes hold the creamy sauce especially well.
Can I make this without nutritional yeast? Yes. Leave it out or add a little extra sharp cheddar for more savory cheese flavor.
Can I use pre-shredded cheese? Freshly grated cheese melts more smoothly because packaged shredded cheese usually contains anti-caking ingredients.
Why is my cheese sauce grainy? The heat may have been too high when the cheese was added. Lower the heat and stir in the cheese gradually.
Can I make this dairy free? Use full-fat coconut milk and your preferred dairy-free cheeses. The flavor and texture will vary depending on the products used.
How do I thin a thick sauce? Stir in reserved pasta water or milk a little at a time until the sauce reaches your preferred consistency.
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Pumpkin Mac and Cheese with Butternut Squash and Sage
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, place the diced potato and butternut squash in a separate pot of salted water. Bring to a boil and cook for 12–15 minutes, until very tender. Drain well.
- Transfer the cooked vegetables to a blender suitable for warm ingredients. Add the pumpkin purée, milk, smashed garlic, garlic powder, onion powder, smoked paprika and optional cayenne.
- Blend until completely smooth, following your blender’s guidance for hot ingredients. Work in batches if necessary.
- Pour the blended sauce into a large saucepan over medium-low heat. Stir in the nutritional yeast.
- Gradually add the cheddar and Gouda, stirring until melted. Keep the heat gentle and avoid boiling.
- Add reserved pasta water a little at a time until the sauce is creamy and loose enough to coat the pasta. Taste and season with salt and black pepper.
- Fold in the cooked pasta and stir until evenly coated.
Make the Optional Topping
- Heat a small drizzle of olive oil in a skillet over medium heat. Add the dry sage leaves and sliced garlic. Cook for approximately 1–2 minutes, watching closely, until the sage is crisp and the garlic is pale golden. Remove each as it finishes to prevent burning.
- Serve the mac and cheese hot, topped with crispy sage and garlic if using.
Nutrition
Notes
- Boil the potato and squash until very tender so they blend smoothly.
- Drain the vegetables well before blending.
- Use plain pumpkin purée rather than sweetened pumpkin pie filling.
- Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
- Keep the sauce over gentle heat after adding the cheese.
- The fresh garlic is blended into the sauce without first being cooked separately, giving it a more pronounced flavor.
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