Save A comforting fusion dish combining creamy macaroni and cheese with the warm spices of Japanese curry and the subtle sweetness of pumpkin. Perfect for cozy nights or as a unique side at gatherings.
I first tried this dish on a chilly autumn evening, inspired by the leftover curry and pumpkin in my pantry. Ever since, it has become a go-to comfort food in our household.
Ingredients
- Pasta: 300 g (10 oz) elbow macaroni
- Pumpkin: 1 cup pumpkin purée (unsweetened)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Butter: 2 tbsp unsalted
- Milk: 2 cups whole
- Cheddar Cheese: 1 ½ cups shredded sharp
- Mozzarella Cheese: ½ cup shredded
- Cream Cheese: 2 tbsp
- Japanese Curry Powder: 2 tbsp (or 1 cube Japanese curry roux, crumbled)
- Soy Sauce: 1 tbsp
- Salt: ½ tsp (or to taste)
- Ground Black Pepper: ¼ tsp
- Sugar: ½ tsp
- Ground Nutmeg: ¼ tsp (optional)
- Garnish (optional): Chopped scallions, panko breadcrumbs (toasted)
Instructions
- Cook Pasta:
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics:
- In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and cook 1 minute more.
- Add Pumpkin:
- Stir in the pumpkin purée and cook for 2 minutes, mixing well.
- Add Curry:
- Sprinkle in the curry powder or roux, cook for another minute until fragrant.
- Add Milk:
- Pour in the milk, stirring constantly until smooth. Bring to a gentle simmer.
- Add Cheese:
- Add the cheddar, mozzarella, and cream cheese. Stir until all cheese is melted and the sauce is smooth.
- Season:
- Season with soy sauce, salt, pepper, sugar, and nutmeg. Adjust seasoning to taste.
- Combine:
- Add the cooked macaroni and mix until thoroughly coated with sauce.
- Optional Gratin:
- If desired, transfer to a baking dish, sprinkle with toasted panko breadcrumbs, and broil for 2-3 minutes until golden.
- Garnish:
- Garnish with chopped scallions before serving.
Save This Japanese curry pumpkin mac was a hit at our last family gathering, where even the picky eaters went back for seconds.
Variations
Try adding sautéed mushrooms or roasted vegetables for extra flavor and texture. Swap kabocha squash for a deeper, authentic Japanese taste.
Serving Suggestions
Pair with a crisp Riesling or light Japanese beer for a well-rounded meal. Served as a main dish or alongside roasted meats at gatherings.
Allergen & Nutrition Info
Contains dairy, wheat, and soy. Per serving: 530 calories, 23 g total fat, 64 g carbohydrates, 19 g protein.
Save Enjoy this fusion recipe for a new twist on classic comfort food. The leftovers reheat beautifully for an even richer flavor.
Recipe FAQs
- → Can I use another type of squash instead of pumpkin?
Yes, kabocha squash works well and offers a more authentic Japanese flavor profile to the dish.
- → Is it possible to make this vegan?
Simply swap dairy milk, cheeses, and butter for plant-based alternatives. Choose vegan curry roux and noodles if needed.
- → How do I prevent grainy cheese sauce?
Use low heat when adding cheese and stir constantly for a smooth, creamy texture in the sauce.
- → Can I add extra vegetables?
Certainly! Sautéed mushrooms or roasted veggies can boost flavor and nutrition in the dish.
- → What toppings work best for serving?
Try toasted panko breadcrumbs for crunch and scallions for freshness, or add chili flakes for spice.
- → What is the best pasta for this fusion dish?
Elbow macaroni is traditional, but small pasta shapes like shells or cavatappi also work well to hold the creamy sauce.