Description
This incredibly creamy and smoky Pumpkin Mac and Cheese with sausage and peas is a fall twist on a childhood favorite. Made on the stovetop, it’s quick and easy for a weeknight dinner.
Ingredients
- 8 ounces uncooked shell pasta
- 1 tablespoon unsalted butter
- 1 cup diced precooked chicken sausage
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (preferably kosher)
- 1 cup whole milk, room temperature
- 1 cup shredded Cheddar cheese, room temperature
- 1/2 cup canned pumpkin puree
- 1 cup frozen peas
Instructions
- Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add pasta. Cook as directed on the package until al dente, about 10-12 minutes.
- Meanwhile, in a large skillet, melt the butter. Add the sausage, onion, and a pinch of salt. Cook until the onion has softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. Slowly whisk in the milk, then add smoked paprika and salt. Bring to a boil and cook until it starts to thicken, about 3-5 minutes.
- Remove from heat, then whisk in the cheese until melted. Stir in the pumpkin puree and peas. If the sauce thickens too much, add a splash of milk to thin it out.
- Drain the cooked pasta and add it to the sauce. Stir to coat evenly and serve warm.
Notes
- Use whole milk and room temperature ingredients for a creamier sauce.
- Swap chicken sausage with turkey sausage or keep it vegetarian by omitting meat.
- Add red pepper flakes for a spicy twist.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
