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Simmerandsage » Recipes » Creamy Pumpkin Mac and Cheese with Cheddar and Lager Beer

Creamy Pumpkin Mac and Cheese with Cheddar and Lager Beer

September 27, 2022

By simmerandsagePublished: September 27th, 2022Updated: September 27th, 2022
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Mid November and the fall vibes are strong around here! I’m already forgetting why I was sad that summer is over. Life is just so cozy right now and I love it. And I am more than a little obsessed with this baked pasta dish right here. Creamy Pumpkin Mac and Cheese with Cheddar and Lager Beer. Imagine rich, cheesy cheddar fondue, but with pasta. Oh yeah.

Pumpkin Mac and Cheese in a cast iron skillet with a silver serving spoon

What’s in this Pumpkin Mac and Cheese

Here is what you’ll need to make this uber-cozy fall meal:

  • Pasta – choose a small shape (like girelle) that has nooks and crannies for the sauce to cling to
  • Sharp cheddar cheese
  • Cream cheese
  • Quality lager beer
  • Canned pumpkin puree
  • Garlic
  • Butter
  • Dry mustard

The beer you choose matters in this recipe. A quality lager is important, but don’t go crazy with expensive ones. You’re cooking with it, not drinking it! My favorites for this Pumpkin Cheddar Mac and Cheese are Samuel Adams and Yuengling. They lend a hoppy, earthy flavor to the cheese sauce without being overpowering.

Pumpkin Mac and Cheese with Cheddar and Lager Beer

That said, if you are a beer lover, you might have fun with a darker beer like Guinness. The darker the beer, the more you’re going to taste it in this dish. Guinness is kind of amazing, in my humble opinion. But choose what you like.

And when choosing a cheddar cheese, go as sharp as you can! My favorite sharp cheddar for cooking is Cabot.

How to make Pumpkin Cheddar Lager Mac and Cheese

Cheese fondue is a very rare treat, and one that I savor. This Pumpkin Mac and Cheese gives all the feels of a decadent fondue, plus pumpkin cause, you know – fall.

Pumpkin Cheddar Mac and Cheese garnished with fresh sage

Traditional fondue starts with garlic and either wine or beer, and that’s exactly how this recipe starts:

  • First, get the beer and garlic sizzling in a little butter.
  • Then, stir in the dry mustard and pumpkin.
  • The sharp cheddar goes in last.
  • Once you get a creamy consistency, it’s time to toss it with your pasta.

You can serve this mac and cheese directly from the stovetop. Personally, I like to bake my mac for a few minutes just to get a little bit of crust on top.

Pumpkin Mac and Cheese with Cheddar and Lager

I’m thinking that this Pumpkin Cheddar Lager Mac & Cheese is going to end up on our Thanksgiving table this year. The kids are so complainy about traditional side dishes (I know, so rude), so I know that this dish will get gobbled up in no time. No pun intended.

If you make this Pumpkin Cheddar Lager Mac and Cheese, I’d love to hear your thoughts! Tag me in your photos and drop a rating down below. Enjoy!

For more cozy pasta recipes, try these:

  • Pasta alla Vodka with Sweet Peas and Bacon
  • Pasta with Creamy Blush Sauce
  • Pesto Ricotta Stuffed Shells

For more recipes with pumpkin, try these:

  • Pumpkin Burrata Toasts with Fig & Crispy Sage
  • Quick Pumpkin Spice Bread Recipe
  • Pumpkin Cupcakes with Maple Cream Cheese Frosting
Pumpkin Cheddar Lager Mac Cheese | Simmer & Sage

Pumpkin Cheddar Lager Mac & Cheese

Creamy, garlicky and hoppy, this pasta is warm and comforting with notes of pumpkin spice
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lb. elbow macaroni
  • 3 cups sharp cheddar cheese grated
  • 4 oz. cream cheese
  • 1 cup pumpkin puree
  • 1 bottle (12 oz.) lager beer
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. flour
  • 1 clove garlic minced
  • 1/2 tsp. dry mustard
  • 1 tsp. salt

Instructions
 

  • Preheat oven to 400. Cook and drain the pasta according to package directions.
  • In a large pot, melt butter over medium-low heat.
  • Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
  • Whisk in the beer, pumpkin puree, dry mustard and salt.
  • Lower the heat and stir in the cheeses. Stir until smooth. Add the pasta.
  • Transfer the mixture to a baking dish. Bake 10-15 minutes, until bubbling.
Keyword dinner, pasta, vegetarian
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Filed Under: Main Dish Recipes, Recipes, Vegetarian Recipes

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Comments

  1. Avatar for Sean DrakeSean Drake says

    October 13, 2022 at 11:52 pm

    4 stars
    I am wondering aloud what seafood would work as your protein. Secondly, it’s rather heavy on the palate so would adding Vodka or some type of herb elevate it. Help!!!!!

    Reply
    • Avatar for simmerandsagesimmerandsage says

      October 14, 2022 at 3:46 pm

      Hi Sean! This is a pretty hearty, earthy recipe. The only seafood that I think might work would be lobster? I would lean towards pairing it with roast chicken or pork for protein. In terms of herbs, fresh sage or rosemary – even thyme – would be amazing! Hope this helps.

      Reply

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Hi! I’m Jackie.

Jackie

Welcome to my little food utopia! Here you'll find simple recipes that are usually healthy, occasionally indulgent and always delicious. I'm a self-taught cook, recipe creator and food photographer. Sometimes you might see me talking about my favorite subject - food - on QVC. Thanks for trusting me with your dinner plans!

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