Pin 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 made this Japanese Curry Pumpkin Mac on a chilly weekend, searching for something both familiar and exciting. The result was a creamy, fragrant meal that had everyone going back for seconds.
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
- Sharp Cheddar Cheese: 1 ½ cups shredded
- 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.
- Start Sauce:
- 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 Cheeses:
- 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.
- Bake (Optional):
- 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.
Pin 
Making this recipe with my kids has become a tradition when pumpkins are in season. Mixing and tasting as we go turns dinner prep into a fun family moment.
Required Tools
Large saucepan, pot for boiling pasta, colander, wooden spoon or spatula, and an optional baking dish for a gratin-style finish.
Allergen Information
This dish contains dairy (milk, cheese, butter), wheat (pasta), and soy (soy sauce). Always verify ingredient labels for allergens, especially the curry powder/roux.
Nutritional Information
Per serving: Calories 530, Total Fat 23 g, Carbohydrates 64 g, Protein 19 g.
Pin Enjoy this fusion classic hot and bubbling out of the oven, with a fresh sprinkle of scallions for a bright finish.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, short pasta types like shells, penne, or fusilli work well and hold the sauce nicely.
- → How do I get a smooth cheese sauce?
Stir cheeses slowly into warm milk mixture, making sure it melts completely for a silky texture.
- → Is fresh pumpkin better than purée?
Both work well, but pumpkin purée is faster. Roasted kabocha squash can add richer flavor.
- → Can this dish be made vegan?
Absolutely! Use vegan pasta, butter, cheeses, and plant-based milk for a dairy-free version.
- → Should I bake after mixing?
Optional, but broiling with panko crumbs adds a golden crust and extra texture before serving.
- → What pairs well as a side?
Fresh salad, steamed edamame, or a light Asian beer make great accompaniments.