This Creamy Pumpkin Mac and Cheese is the ultimate fall comfort food, taking the classic, cheesy dish and giving it a cozy, seasonal twist. This one-pot recipe features a rich and velvety homemade cheese sauce made with real pumpkin purée and a hint of warm spices. The pumpkin adds a beautiful color, a subtle sweetness, and an extra layer of creaminess that makes this mac and cheese completely irresistible.
Perfect for a chilly autumn evening, a fun Halloween dinner, or even as a unique Thanksgiving side dish, this recipe is surprisingly simple to make from scratch. It’s a delicious way to sneak in some extra veggies, and it’s a guaranteed hit with both kids and adults.
Why You’ll Love This Recipe
- The Ultimate Fall Comfort Food: The perfect cozy, cheesy, and savory meal for autumn.
- Incredibly Creamy Sauce: The pumpkin purée adds a natural creaminess and rich texture.
- Easy One-Pot Meal: The sauce and pasta can come together with minimal cleanup.
- A Fun, Festive Twist: A unique and delicious way to enjoy the flavors of the season.
Ingredients
- 1 lb Pasta (like elbow macaroni, shells, or cavatappi)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk, warmed
- 1 cup Pumpkin Purée (100% pure, not pie filling)
- 8 oz Sharp Cheddar Cheese, freshly shredded
- 4 oz Gruyère or Monterey Jack Cheese, freshly shredded
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Mustard Powder
- Salt and Black Pepper, to taste
- Optional: Toasted breadcrumbs or crispy fried sage for topping
Step-by-Step Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- Make the Roux: In the same large pot or a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth paste.
- Build the Sauce: Gradually whisk in the warm milk until the mixture is completely smooth. Bring the sauce to a gentle simmer, stirring frequently, until it has thickened enough to coat the back of a spoon.
- Add Pumpkin and Spices: Whisk in the pumpkin purée until the sauce is smooth and uniform in color. Stir in the smoked paprika, nutmeg, and mustard powder.
- Melt the Cheese: Reduce the heat to low. Gradually stir in the shredded cheeses, a handful at a time, until completely melted and the sauce is velvety smooth. Season generously with salt and pepper.
- Combine and Serve: Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Serve immediately.
Tips & Variations
- Pro Tip: For the absolute creamiest, smoothest sauce, always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Baked Pumpkin Mac and Cheese: Transfer the finished dish to a baking dish. Top with a mixture of panko breadcrumbs and melted butter. Bake at 375°F (190°C) for 15-20 minutes, until the top is golden brown and bubbly.
- Add Protein: This is delicious with some crumbled, cooked sausage or bacon stirred in at the end.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a little kick.
Frequently Asked Questions (FAQ)
- Does this taste a lot like pumpkin?
- No, the pumpkin flavor is subtle. It primarily adds a beautiful color, a slight sweetness that complements the sharp cheese, and an incredibly creamy texture.
- Can I make this ahead of time?
- You can make the cheese sauce a day in advance. Store it in the refrigerator and reheat it gently on the stovetop, adding a splash of milk to loosen it, before stirring in freshly cooked pasta.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore its creaminess.
Serving Suggestions
- This pumpkin mac and cheese is a fantastic main course on its own, served hot and fresh. It’s also a show-stopping side dish for a Thanksgiving or holiday dinner. For a crunchy texture, top it with toasted breadcrumbs or crispy fried sage leaves.
Baked Pumpkin Mac and Cheese
This creamy baked macaroni and cheese is infused with the rich, comforting flavors of pumpkin for a cozy fall-inspired dinner.
Equipment
- Large pot
- Whisk
- 9×13-inch casserole dish
- Oven
Ingredients
- 16 ounces macaroni or short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (dairy or unsweetened plant-based)
- 16 ounces cheddar cheese, sharp preferred
- 15 ounces pumpkin puree (1 can)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 ounce fresh sage, for garnish (optional)
Instructions
- Preheat oven to 350°F. Cook macaroni al dente according to package instructions. Drain and set aside.
- In a large pot over medium heat, melt butter. Add flour and whisk until combined into a roux.
- Gradually whisk in the milk. Set aside 1/2 cup of cheese for topping. Stir in remaining cheese, pumpkin puree, garlic powder, nutmeg, and black pepper. Cook until cheese is fully melted and sauce is thickened.
- Add cooked macaroni to the cheese sauce and stir to coat. Transfer mixture to a 9×13-inch casserole dish. Sprinkle with reserved cheese.
- Bake for 10 minutes. Switch oven to broil and cook until the top is browned, watching closely to avoid burning.
- Remove from oven, garnish with fresh sage if desired, and serve hot.
Notes
Best reheated in the oven at 350°F for 20–30 minutes. Place desired portion in an oven-safe dish, add a splash of milk, cover, and bake until warmed through.
