Does it matter what pasta shape I use?

Cavatappi is what I recommend here because the cheese sauce gets inside and coats it really well. It's also just a really fun shape! This pasta is readily available at most grocery stores, but if you can't find it, penne would work too.

Can I use pre-shredded cheeses?

Pre-shredded cheeses don't melt quite as seamlessly because of the anti-caking agents that are typically added. Look for blocks of cheese that you can shred/grate fresh for best results.

Which components of this can I prep ahead of time?

You can make the breadcrumbs up to 3 days in advance. Just let them cool completely, then store in an airtight container at room temperature until ready to use. You can also shred the cheeses up to one day in advance and store in the refrigerator.

Pumpkin Gouda Mac and Cheese - Healthyish Appetite

Pumpkin Gouda Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This stovetop pumpkin gouda mac and cheese is worthy of your holiday tables without the fuss (no roux and no baking required!). It goes from start to finish in less than 30 minutes and the addition of pumpkin adds a vegetable that goes basically undetected (shhh!). Crunchy garlic herb breadcrumbs add the perfect textural contrast.

Author: Leanne Ray, MS, RDN
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 servings 1x
Category: Sides
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Mac and Cheese:

12 oz cavatappi pasta
1 cup heavy cream
1 cup canned pumpkin puree
6 ounces smoked gouda cheese, freshly shredded
1 ounce parmesan cheese, freshly grated
¾ teaspoon salt
Pinch of nutmeg

Garlic Breadcrumb Topping:

2 tablespoons olive oil
1 large clove garlic, grated
5 large sage leaves, thinly sliced
1 sprig fresh rosemary leaves, minced
1 cup panko breadcrumbs
¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook pasta per package directions.
Meanwhile, make the breadcrumb topping: heat olive oil in a large skillet over medium low heat. Add grated garlic and herbs, stirring constantly for 1 minute until fragrant. Add the panko and increase heat to medium. Continue cooking until golden, stirring occasionally to prevent burning, about 3-4 more minutes. Pour into a bowl and mix in the salt (season to taste, per preference).
After the pasta is done cooking, strain the noodles. Place the empty pot back on the burner and reduce the heat to medium low. Add cream and pumpkin, whisking until smooth and pumpkin is totally incorporated. Once warm, add the cheeses, salt and nutmeg. Continue to whisk until very smooth and creamy. Add the noodles back to the pot and toss until completely coated in the cheese sauce.
Transfer the noodles to a serving dish and scatter ½ cup breadcrumbs evenly on top (save the rest for leftovers). Garnish with extra herbs as desired. Best served immediately.

Notes

The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Pumpkin: Make sure you are using pumpkin puree and NOT pumpkin pie mix, which is sweetened.
Cheeses: I highly recommend buying blocks of both smoked gouda and parmesan and shredding/grating by hand, instead of buying pre-shredded cheese. They have the best flavor and melt much better.

Nutrition

Serving Size: 1/2 cup
Calories: 267 calories
Fat: 14 grams
Carbohydrates: 27 grams
Fiber: 2 grams
Protein: 9 grams

Find it online: https://healthyishappetite.com/pumpkin-gouda-mac-and-cheese/