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
- 9x13-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 9x13-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.