Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Mac and Cheese

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a comforting and creamy twist on the classic macaroni and cheese, enriched with velvety pumpkin puree for a smooth texture and subtle sweetness. Perfect for cozy autumn dinners or festive gatherings, this recipe blends traditional comfort food with seasonal flavors, creating a warm and inviting dish.

  • Total Time: 45 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale

Pasta

  • 8 oz elbow macaroni

Sauce Base

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk or cream
  • 1 cup pumpkin puree (fresh or canned)

Cheeses

  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese (optional)

Seasonings

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp nutmeg
  • 1/4 tsp ground black pepper
  • Salt to taste

Optional Toppings and Variations

  • Toasted breadcrumbs mixed with butter (for topping)
  • Cayenne pepper or chili flakes (for a spicy kick)
  • Fresh sage or thyme (for herb infusion)
  • Crispy bacon or pancetta bits

Instructions

  1. Cook the Pasta: Begin by boiling elbow macaroni in salted water until just al dente, so it holds its shape after baking. Drain the pasta and set it aside while you prepare the sauce.
  2. Make the Roux: In a large saucepan, melt butter over medium heat. Stir in flour and cook for about 2 minutes, whisking constantly to form a smooth paste without lumps. This roux will thicken your cheese sauce.
  3. Add Milk and Pumpkin: Gradually whisk in milk or cream, ensuring the mixture stays smooth and thickens. Next, stir in the pumpkin puree, blending the vibrant orange into the sauce and creating a luscious base.
  4. Season and Add Cheese: Add garlic powder, onion powder, nutmeg, salt, and pepper to the sauce. Gradually fold in the shredded sharp cheddar and Parmesan cheese, stirring until fully melted and smooth.
  5. Combine Pasta and Sauce: Mix the cooked macaroni with the pumpkin cheese sauce until every piece is coated in creamy goodness. Pour the mixture into a buttered baking dish for a perfect texture balance.
  6. Bake to Perfection: Optional but recommended: sprinkle breadcrumbs or extra cheese on top, then bake at 350°F (175°C) for about 20 minutes until bubbly and golden on the edges.

Notes

  • Use sharp cheddar: Aged cheddar brings depth and richness that mild cheeses just can’t match.
  • Don’t skip the roux: This step ensures your sauce is velvety without being runny or grainy.
  • Balance flavors: Taste as you go to get the right blend of pumpkin sweetness and cheese sharpness.
  • Low and slow baking: Baking at a moderate temperature helps meld flavors and creates a creamy inside with a crispy top.
  • Freshly grated cheese: Melts better than pre-shredded varieties, ensuring a smooth texture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 55mg

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