Does ricotta cheese melt?

Even though it's lusciously smooth and creamy, ricotta cheese doesn't melt into a stretchy, stringy pool of cheese.

Does ricotta cheese curdle in sauce?

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.

Can I substitute the pumpkin puree with butternut squash puree?

While I've never tested this ricotta mac and cheese recipe with butternut squash, I think the substitute would work out just fine!

Pumpkin Ricotta Mac and Cheese

Name: Pumpkin Ricotta Mac and Cheese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces shellbows or medium-sized macaroni shells; 12 ounces evaporated milk; 1/2 cup pumpkin purée; 3/4 cup whole milk ricotta cheese; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/8 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup panko breadcrumbs - optional; 5-10 fresh sage leaves, finely chopped - optional

Pumpkin Ricotta Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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!

Author: Katie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Dinner
Method: stove top cooking
Cuisine: American

Ingredients

Scale

16 ounces shellbows or medium-sized macaroni shells
12 ounces evaporated milk
1/2 cup pumpkin purée
3/4 cup whole milk ricotta cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup panko breadcrumbs - optional
5-10 fresh sage leaves, finely chopped - optional

Cook Mode Prevent your screen from going dark

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!

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 below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Serving Size: 1/8 of total recipe
Calories: 337
Sugar: 5.7 g
Sodium: 214.3 mg
Fat: 5.3 g
Carbohydrates: 57.3 g
Fiber: 2.8 g
Protein: 14.4 g
Cholesterol: 11.9 mg

Find it online: https://sugarandsnappeas.com/pumpkin-ricotta-mac-and-cheese/