Roasted Pumpkin and Garlic Creamy Mac + Cheese in a ceramic blue bowl

Roasted Pumpkin and Garlic Creamy Mac + Cheese


  • 1.5 lb pumpkin, cut into large quarters with skin on
  • 1 onion, cut into chunks
  • 1-2 large heads of garlic, halved
  • Sprigs of fresh thyme
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cups grated old cheddar (any cheese could work here!)
  • 1 cup half and half cream (you can also use milk)
  • 1 tbsp Smak Dab Hot Honey Jalapeño Mustard
  • 1 tbsp Smak Dab Beer Chipotle Mustard
  • 1 lb short pasta


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the pumpkin, onion, garlic and thyme.
  2. Drizzle generously with olive oil, salt and pepper. Toss so the oil coats the vegetables evenly and spread into an even layer. Roast for about 45 minutes, or until the pumpkin is soft and cooked through- tossing everything halfway. Set aside and allow to cool slightly.
  3. Meanwhile, cook 1 lb of dried pasta to package instructions in salted water. Drain and set aside.
  4. When the vegetables are still warm but cool enough to handle, scoop out the flesh of the pumpkin (should be about 2 cups) into a blender or food processor and add the onions, and squeeze out the cloves of roasted garlic. Add cream, cheese, mustard, salt and pepper. Blend until smooth and taste for more seasoning.
  5. Pour the warm sauce over the warm cooked pasta. Serve immediately.