Creamy, cheesy, and comforting, this pumpkin ricotta mac and cheese recipe is like October in a bowl! It's made in just 30 minutes, and the pumpkin cheese sauce is prepared using only 3 main ingredients - no roux required!
This is the fall mac and cheese recipe of my dreams! My tried-and-true Dutch oven mac and cheese is still a family favorite. However, this pumpkin ricotta mac and cheese recipe is a very, VERY close second!
Macaroni shells are coated in a thick and creamy pumpkin ricotta cheese sauce that clings to each and every noodle. Ground nutmeg rounds out the flavors beautifully, adding a warm and comforting feel to the dish.
It's finished off with an optional, but highly recommended, crispy sage and panko bread crumb topping!
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Why you'll love this recipe
- Flavor - The pumpkin flavors really come through, so if you don't like the flavor of winter squash, then this recipe might not be for you. Believe it or not, savory pumpkin recipes do not taste like a pumpkin spice latte!
- Texture - It's rich, creamy, and dreamy, yet not overly heavy. The cheese sauce is thickened with pumpkin purée and ricotta cheese, and we skip overly rich ingredients like butter and sharp cheddar cheese. They honestly aren't needed!
- Easy - No complicated roux is required! Instead, we use evaporated milk for thickness and creamy texture. It works like a charm!
- Quick - There's nothing to chop, shred, or prep. Just gather your ingredients and get to work. This pumpkin ricotta mac and cheese recipe comes together in mere minutes!
Ingredients
- Macaroni shells - I prefer to use medium-sized macaroni shells over noodles. The shells provide a more substantial bite and trap the sauce better.
- Evaporated milk - If you're unfamiliar with evaporated milk, it's essentially just regular milk with a thicker consistency. It's sold in cans, and you can find it in the baking aisle at the grocery store. Just be careful not to confuse it with its sweet sister, condensed milk.
- Pumpkin purée - I used canned pumpkin purée for convenience. Make sure you use 100% pure pumpkin purée, not pumpkin pie mix.
- Ricotta cheese - Use full-fat, whole-milk ricotta cheese. You need the extra fat for creaminess and richness, and to thicken the sauce.
- Dijon mustard - Adds a bold, slightly tangy flavor, but it's easy to overdo it. One teaspoon is more than enough, and any extra is too overpowering. If you like a stronger mustard flavor, try this maple mustard chicken recipe.
- Nutmeg - Rounds out the flavors beautifully and tastes like fall. It adds warmth and a comforting feel to the dish, but again, you don't need a lot!
- Panko breadcrumbs - For a crispy topping.
- Sage - Fresh sage leaves crisp up in the pan with the toasted panko topping. They add a deep, earthy, yet savory taste. The perfect finishing touch to pumpkin ricotta mac and cheese!
How to make pumpkin ricotta mac and cheese
Recipe rundown
- Cook the pasta.
- Make the pumpkin ricotta cheese sauce.
- Toast the sage and panko breadcrumb topping.
- Toss the pasta with the pumpkin sauce and top with toasted panko.
Step-by-step instructions
Step 1: Cook the pasta to al dente, according to package instructions. Drain and set aside.
Step 2: Add the evaporated milk to a medium-sized saucepan and bring to a simmer over medium heat.
Add the pumpkin purée, ricotta cheese, Dijon mustard, garlic powder, nutmeg, salt, and pepper. Whisk until smooth and bring back to a simmer, then remove the pumpkin sauce from the heat.
Step 3: Toss the cooked pasta into the pumpkin and ricotta sauce. Mix until well combined.
Step 4: Toast the panko breadcrumbs and chopped sage over low heat in a small skillet. Toast until the breadcrumbs are golden brown and the sage is crisp, about 2-3 minutes. Sprinkle over the pasta right before serving.
Expert tips
- Recipe testing notes: I tested this recipe several different ways using common mac and cheese ingredients like cheddar, butter, flour, and whole milk. The addition of these ingredients resulted in an overly rich and heavy dish. Ricotta, pumpkin, and evaporated milk were the perfect trio!
- Use whole milk ricotta cheese. The extra fat in whole milk helps the sauce become extra smooth and creamy. Make these meatball stuffed shells if you have any leftover ricotta cheese.
- Cook the pasta to al dente to prevent it from becoming mushy. This means the pasta should be tender with a semi-chewy bite.
- Use canned pumpkin puree, not fresh. Canned pumpkin is slightly sweeter and can have a smoother consistency.
- Allow the ricotta mac and cheese to rest for a few minutes before serving to let the sauce thicken up a bit.
Optional mix-ins
Feel free to add veggies or protein to the finished dish. I recommend cooking the vegetables and protein separately and then mixing them into the pasta right before adding the panko topping.
Here are a few options:
- You can mix fresh baby spinach or thawed frozen peas directly into the warm pumpkin ricotta mac and cheese.
- For added variety, try incorporating lightly steamed broccoli, carrots, or cauliflower, all chopped into bite-sized pieces.
- Additionally, quick-cooking proteins like shrimp, scallops, or sirloin steak perfectly complement the flavors in the pumpkin ricotta sauce.
How to store, freeze, and reheat
- How to store: Leftover pumpkin ricotta mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days.
- How to freeze: Freeze mac and cheese ricotta for easy lunches and dinners throughout the week! Transfer it to an airtight container or plastic ziplock bag and freeze for up to 3 months.
- How to reheat: To reheat, transfer it to an oven-safe baking dish and cover it with foil or a tight-fitting lid. This 3-quart Dutch Oven is perfect! Warm in a 350° for about 15 minutes, or until heated through. If needed, you can add a splash of milk to get it back to a creamy consistency.
What to serve with ricotta mac and cheese
Macaroni and cheese with ricotta is a filling and satisfying meal all on its own. However, extra protein is always nice! Here are a few yummy options:
- Cast Iron Skillet Chicken Breasts
- Dutch Oven Pulled Chicken or Slow Cooker Pulled Pork - You can mix these right in!
- Cast Iron Pork Tenderloin
- Blackened Pork Chops
Frequently asked questions
Even though it's lusciously smooth and creamy, ricotta cheese doesn't melt into a stretchy, stringy pool of cheese.
Ricotta cheese doesn't curdle when it's added to warm sauce because it's technically curdled straight out of the container! To produce ricotta, whey is heated and then combined with an acid (like vinegar or lemon juice). This process causes the whey to form curds, which are then strained to remove excess liquid. The final result is a soft and creamy cheese with a semi-grainy texture, also known as ricotta cheese.
While I've never tested this ricotta mac and cheese recipe with butternut squash, I think the substitute would work out just fine!
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If you tried this Ricotta Mac and Cheese Recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Ricotta Mac and Cheese
Ingredients
- 16 ounces shellbows or medium-sized macaroni shells
- 12 ounces evaporated milk
- ½ cup pumpkin purée
- ¾ cup whole milk ricotta cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup panko breadcrumbs plain, optional
- 5-10 fresh sage leaves finely chopped, optional
Instructions
- Cook the macaroni shells according to the package instructions. Drain and set aside. Don't forget to salt the pasta water while the macaroni is cooking.
- Add the evaporated milk to a medium-sized saucepan and bring to a simmer over medium heat.
- Add the pumpkin purée, ricotta cheese, Dijon mustard, garlic powder, nutmeg, salt, and pepper. Whisk until smooth and bring back to a simmer, then remove the pumpkin sauce from the heat.
- Toss the cooked pasta into the pumpkin ricotta sauce and stir until the macaroni noodles are well-coated in the sauce.
- Optional step: Add a toasted panko and sage topping. Toast the panko breadcrumbs and chopped sage over low heat in a small skillet. Toast until the breadcrumbs are golden brown and the sage is crisp, about 2-3 minutes. Sprinkle over the pasta right before serving.
- Serve immediately, and enjoy!
Nutrition
Notes
- Allow the ricotta mac and cheese to rest for a few minutes before serving to let the sauce thicken up a bit.
- Leftover pumpkin ricotta mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days.
- To reheat, transfer it to an oven-safe baking dish and cover it with foil or a tight-fitting lid. Warm at 350° for about 15 minutes or until heated through. If needed, add a splash of milk to get it back to a creamy consistency.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie says
This mac and cheese with ricotta and pumpkin is perfect for fall! I love that it's a stovetop pasta recipe and the sage and panko are not to be skipped!