Pumpkin Mac & Cheese (Printable)

Comforting blend of pumpkin puree, sharp cheddar, and warm spices for a creamy, autumn-inspired macaroni dish.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - ½ cup pumpkin puree, unsweetened
07 - ¼ cup grated Parmesan cheese
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon smoked paprika (optional)

→ Topping (optional)

12 - ¼ cup panko breadcrumbs
13 - 1 tablespoon melted butter

# Directions:

01 - Preheat oven to 375°F if baking with topping.
02 - Boil pasta in salted water until al dente according to package directions. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1 to 2 minutes to create a roux.
04 - Gradually whisk in milk and cook until slightly thickened, about 3 to 4 minutes.
05 - Reduce heat; add cheddar, Parmesan, pumpkin puree, salt, pepper, nutmeg, and smoked paprika. Stir until cheese melts and sauce is smooth.
06 - Incorporate drained pasta into the sauce, stirring until fully coated.
07 - Transfer mixture to greased baking dish. Combine panko with melted butter and sprinkle evenly atop. Bake 10 to 15 minutes until golden and bubbling.
08 - Serve warm, optionally garnished with extra Parmesan or chopped parsley.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, perfect for those nights when you want something impressive but don't want to spend hours cooking.
  • The pumpkin puree makes the sauce incredibly creamy without needing heavy cream, and it adds a subtle warmth that makes people ask what's different about it.
  • It's the kind of dish that works equally well as a quick weeknight dinner or something you'd proudly bring to a potluck.
02 -
  • Don't let the pumpkin puree sit on top of the sauce like an island—it needs to be whisked in thoroughly or you'll get strange texture pockets.
  • If your sauce breaks or gets grainy, whisk in a splash of cold milk off heat and it usually comes back together, but the best insurance is keeping your heat moderate and stirring constantly.
  • The pasta should be slightly undercooked because it'll absorb liquid from the sauce as it sits, and you want it tender but not mushy in the final dish.
03 -
  • Always shred your own cheese from a block instead of using pre-shredded if you can—it melts smoother because it doesn't have the anti-caking agents that packaged cheese includes.
  • The key to a silky sauce is patience with the roux and the milk whisking; rushing either step is the only real way this recipe fails.
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