Creamy pumpkin mac and cheese will warm you up on cool fall evenings. This easy autumnal pasta recipe comes together in one pot and tastes incredible. Recipe yields 8 servings (quite a lot!) and leftovers are great.
Recipe adapted from my Butternut Squash Mac and Cheese.
*Pumpkin spice amounts: To make just enough pumpkin spice for this recipe, use 3/4 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a little pinch of allspice or cloves.
Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.