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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a cozy, comforting dish that combines rich cheeses with the natural creaminess and subtle sweetness of pumpkin, enhanced by warming fall spices. This creamy, velvety recipe elevates classic mac and cheese into a festive and family-friendly meal perfect for cooler days or holiday gatherings.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk or half-and-half
  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese

Optional Topping

  • ½ cup breadcrumbs
  • 1 tablespoon butter, melted

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente, then drain and set aside to keep the pasta firm enough to hold the sauce.
  2. Prepare the Cheese Sauce Base: In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Cook for 1-2 minutes until lightly golden to eliminate the raw flour taste and thicken the sauce.
  3. Add Pumpkin and Milk: Gradually whisk in the milk or cream into the roux, stirring until the sauce thickens and becomes velvety smooth. Fold in the pumpkin puree, garlic powder, nutmeg, salt, and pepper, stirring well to combine all flavors evenly.
  4. Melt in the Cheeses: Reduce heat to low and add the shredded cheddar and grated Parmesan cheeses. Stir gently until the cheeses melt completely and the sauce becomes rich and creamy. Adjust seasoning as needed.
  5. Combine and Bake (Optional): Toss the cooked pasta gently in the pumpkin cheese sauce. For extra indulgence, transfer to a greased baking dish, sprinkle the breadcrumbs on top, dot with melted butter, and bake at 350°F (175°C) for 15-20 minutes until bubbly and golden. Alternatively, serve immediately straight from the stovetop for a quicker option.

Notes

  • Choose freshly shredded sharp cheddar cheese for brighter, better flavor.
  • Don’t skip making the roux to ensure a smooth, thick cheese sauce without lumps.
  • Season gradually as pumpkin adds natural sweetness to balance.
  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • For a crispy breadcrumb topping, toss breadcrumbs with melted butter before sprinkling on the dish.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Boiling and Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 400
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 50mg

Keywords: pumpkin mac and cheese, fall recipe, creamy mac and cheese, autumn comfort food, cheesy pasta