Pumpkin Ricotta Mac and Cheese
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!
Servings: 8
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!
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.
Nutrition
Calories: 330kcal | Carbohydrates: 51g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 249mg | Potassium: 323mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2589IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg
Find it online at sugarandsnappeas.com!