Pumpkin & Goat Cheese Macaroni
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Today is officially (not really) Pumpkin Day!! Remember Sara from Cake Over Steak who I did the Spring Dinner Party menu with? She organized an army of food bloggers to come together today and bombard the internet with all things pumpkin on. About 70 food bloggers are posting pumpkin recipes today and I’m very proud to be among them. These are some of my all time favorite blogs and I highly recommend that you check a few of them out. If you’re interested, a FULL list of all the recipes will be at the end of the post.
When Sara first brought this idea up, I knew exactly what pumpkin recipe I was going to do: Pumpkin Beer Bread. Remember this Honey Beer Bread recipe from a while back? It’s one of my absolute favorite recipes on the blog and I really (REALLY) wanted to recreate it with an autumnal twist. I wrote a recipe and tested variations of it out 3 times before just giving up due to lack of time (and a shortage of flour). I just couldn’t seem to get the consistency quite right and I also couldn’t manage to get it to bake all the way through. ARG! I haven’t given up, though. Maybe next year.
I settled on something a bit simpler although no less yummmmmyyyyy. I wasn’t sure how goat cheese + pumpkin puree would taste but turns out that it tastes awesome and I want lots of it in my life!
At first I was going to just melt cheese and mix it together with pumpkin but then I thought better of it and decided to make a full on roux to be proper about it all.
I also added in some sauteed onions to the mix because why not? AND yummy!
Goat Cheese AND Parmesan were melted into the roux. I only didn’t mention parmesan in the title because it’s not quite as cool (and the title would just be too long).
The rest of the sauce is made by simply pureeing together pumpkin (I used already pureed pumpkin to keep it simply but you could puree your own) half of the sauteed onions and a couple fresh sage leaves.
That paste is then stirred into the cheese mixture…
And then put back over low heat for a few minutes to mold all of the flavors together into one yummy cheese and pumpkin sauce.
You can obviously serve this over basically any type of noodles (spaghetti squash maybe!!?) but I went with the classic macaroni to kind of emulate a mac n cheese.
I then topped it with the remaining sauteed onions and ate the whole bowl in one sitting.
Don’t forget to check some of the other fabulous pumpkin recipes for our virtual pumpkin party!!! I leave the (LONG) list after the recipe.
Happy Pumpkin day, friends!Print
- 1 medium onion, cut into long strips
- 2 tablespoons of olive oil
- 1/2 pound of macaroni
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 1/2 cups of milk
- 1/3 cup of goat cheese
- 1/3 cup of grated parmesan cheese
- 2/3 cup of pumpkin puree
- 2 fresh sage leaves
- S&P to taste
- Saute the cut up onion in the olive oil for about 30 minutes stirring frequently and adding additional oil if needed.
- When the onions are nearly done, boil a large pot of water and cook pasta according to your desired doneness.
- While the pasta cooks, make the sauce. In a medium saucepan, melt the butter over low heat. Once fully melted, stir in the flour until fully combined and let cook for 1 minute.
- Slowly add in the milk, stirring, until the milk is fully incorporated and smooth. Let cook for 5 minutes or until the sauce is just thick enough to coat the back of a wooden spoon.
- Once done, take off of heat and immediately stir in the cheeses, stirring until the cheese is fully melted and fully incorporated. Set aside.
- In a food processor or blender, combine the pumpkin puree, sage, and half of the sauteed onions. Pulse several times until fully combined.
- Placing the cheese mixture back over low heat, stir in the pumpkin mixture fully and let sit on the heat for a few additional minutes, stirring occasionally.
- Once the pasta is done, drain it and then pour back into the pan. Stir in the pumkin and cheese mixture until the noodles are fully coated with the sauce.
- Plate the macaroni immediately and serve with the remained of the sauteed onions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
And I would just like to take a brief moment to admire Lexi’s dedication to the cause. She really wanted to be in the kitchen with me but she also wanted to lay in her favorite spot. So, she compromised by laying in her favorite spot in a manner that allows her to still see if any scraps are dropped.
Our #virtualpumpkinparty :
B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie