Creamy Pumpkin Mac and Cheese
Whether you’re serving it as a side dish for Thanksgiving or making it a main course for a weeknight dinner, this pumpkin mac and cheese feels special but doesn’t require complicated ingredients or techniques.
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon or heatproof spatula
- Colander
- Baking dish (optional)
- Measuring cups and spoons
Ingredients
For the Pumpkin Cheese Sauce
- 2 cups whole milk
- 1 cup pumpkin puree canned or homemade
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces elbow macaroni about 3 cups dry
Optional Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to package directions until just al dente (usually about 7-8 minutes).
- Stir occasionally to prevent the pasta from sticking.
- Once cooked, drain the pasta in a colander and set aside.
- Pro tip: Don’t overcook the pasta here since it will cook a bit more later when mixed with the sauce. Al dente gives you the perfect texture.
Prepare the Pumpkin Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour to form a smooth paste (this is called a roux). Keep whisking for about 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the milk while whisking constantly to avoid lumps.
- Continue whisking and cooking until the sauce thickens and coats the back of a spoon, about 4-5 minutes.
- Pro tip: Whisk continuously during this step to keep the sauce smooth and lump-free.
Add Pumpkin and Seasonings
- Lower the heat to medium-low and stir in the pumpkin puree until fully combined.
- Add garlic powder, smoked paprika, salt, and black pepper. Stir well.
- Let the mixture cook for another 2 minutes so the flavors meld.
Melt in the Cheese
- Gradually add the shredded cheddar and mozzarella cheeses, stirring after each handful until melted and smooth.
- Keep the heat low to prevent the cheese from breaking or becoming grainy.
Combine Pasta and Sauce
- Add the drained pasta into the cheese sauce.
- Gently fold the pasta with the sauce until every piece is well coated.
(Optional) Prepare the Topping and Bake
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese.
- Transfer the mac and cheese into a baking dish.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 15-20 minutes, or until the topping is golden brown and crispy.
- Pro tip: Baking is optional but highly recommended if you want a crunchy contrast to the creamy pasta.
Serve and Enjoy
- Let the pumpkin mac and cheese cool for a few minutes before serving—it helps the sauce thicken slightly.
- Scoop generous portions onto plates and enjoy your cozy, creamy creation!
Notes
Nutritional Value (approximate per serving)
- Calories: ~450–500 kcal
- Protein: 18–20g
- Fat: 25–28g
- Carbohydrates: 40–45g
- Fiber: 3–4g
- Vitamin A: Over 100% Daily Value
- Calcium: ~30% Daily Value